NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean ground beef (93% lean)

1 tsp Extra virgin olive oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 cup Plain non-fat Greek yogurt

0.75 cup Cooked egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook egg noodles according to package instructions until al dente; drain and set aside.

• 2

  Heat olive oil in a large skillet over medium-high heat and brown the ground beef until cooked through, breaking it into small crumbles.

• 3

  Add the sliced mushrooms and diced onions to the skillet, sautéing until the vegetables are tender and the mushrooms have released their moisture.

• 4

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

• 5

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 6

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

• 7

  Add the cooked egg noodles to the skillet, tossing gently to coat them in the rich sauce.

• 8

  Garnish with fresh chopped parsley before serving.