NUTRITION

SERVINGS

INGREDIENTS

4 oz ground beef 93% lean

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.5 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the egg noodles according to package directions until tender, then drain.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked through.

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing until the vegetables are soft and the mushrooms are golden.

• 4

  Stir in the minced garlic, sea salt, black pepper, and Dijon mustard, cooking for one minute until fragrant.

• 5

  Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom, then reduce the heat to low.

• 6

  Fold in the non-fat Greek yogurt and the cooked egg noodles, stirring gently until the sauce is creamy and the noodles are well coated.

• 7

  Garnish with chopped fresh parsley and serve immediately.