NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean ground beef (93%)

1 cup Cremini mushrooms, sliced

0.25 cup Yellow onion, diced

1 tsp Extra virgin olive oil

0.5 cup Nonfat plain Greek yogurt

0.5 cup Low-sodium beef broth

1 tsp Dijon mustard

1 clove Garlic, minced

0.5 cup Whole wheat egg noodles, cooked

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley, chopped

PREPARATION

• 1

  Bring a pot of water to boil and cook the whole wheat noodles according to package directions, then drain and set aside.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the lean ground beef and diced onion to the skillet, breaking the meat apart with a spoon until browned and cooked through.

• 4

  Stir in the sliced cremini mushrooms and minced garlic, sautéing for 5-7 minutes until the mushrooms are tender and golden.

• 5

  Pour in the low-sodium beef broth and Dijon mustard, scraping the bottom of the pan to release any flavorful bits, and simmer for 3 minutes.

• 6

  Reduce heat to low and stir in the nonfat Greek yogurt until the sauce is creamy and well combined, being careful not to boil.

• 7

  Season with sea salt and black pepper, then fold in the cooked noodles to coat them in the sauce.

• 8

  Garnish with fresh parsley and serve immediately.