NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1.5 oz egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup beef broth (low sodium)

0.25 cup plain Greek yogurt (0%)

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 egg noodles according to package directions until al dente, then drain and set aside.

• 2

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

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 5-6 minutes until the mushrooms are browned and the onions are translucent.

• 4

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until fully browned and no pink remains.

• 5

  Stir in the minced garlic, sea salt, and black pepper, cooking for 1 minute 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 simmer for 3 minutes to reduce slightly.

• 7

  Turn the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

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

• 9

  Garnish with freshly chopped parsley and serve immediately.