NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

1 tsp minced garlic

0.5 cup low-sodium beef broth

1 tbsp Dijon mustard

0.25 cup plain non-fat Greek yogurt

1 oz dry whole wheat egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the whole wheat egg noodles until al dente, then drain and set aside.

• 2

  In a large skillet over medium-high heat, add the olive oil and brown the ground beef until fully cooked through.

• 3

  Remove the beef from the skillet and set aside, leaving any juices in the pan.

• 4

  Add the mushrooms and onions to the skillet and sauté for 5-7 minutes until the onions are soft and the mushrooms are golden.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, stirring to scrape up any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Return the beef to the skillet and season with sea salt and black pepper.

• 9

  Toss the cooked noodles into the sauce until well-coated, then garnish with fresh parsley before serving.