NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.75 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup low-sodium beef broth

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

  In a large skillet, heat the olive oil over medium-high heat and add the ground beef, breaking it up with a spatula until browned and cooked through.

• 3

  Add the diced onions and sliced mushrooms to the skillet with the beef, sautéing for 5-7 minutes until the vegetables are softened and the mushrooms have released their moisture.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for an additional 60 seconds until fragrant.

• 5

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits, and let the liquid simmer for 3-4 minutes to reduce slightly.

• 6

  Remove the skillet from the heat and allow it to cool for one minute before stirring in the Greek yogurt to create a smooth, creamy sauce.

• 7

  Add the cooked egg noodles to the skillet, tossing gently to coat every strand in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.