NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.75 cup whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

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 salted water to a boil and cook the whole wheat egg noodles according to package directions until tender, then drain and set aside.

• 2

  While noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and cooked through.

• 4

  Stir in the diced yellow onion and sliced cremini mushrooms, sautéing for 5-6 minutes until the vegetables are soft and the mushrooms have released their moisture.

• 5

  Add the minced garlic and cook for an additional 60 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, and let it simmer for 2 minutes.

• 7

  Remove the skillet from the heat to prevent the yogurt from curdling, then stir in the plain Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy.

• 8

  Add the cooked noodles to the skillet and toss gently to coat everything in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.