NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 tsp olive oil

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium beef broth

1 tbsp Worcestershire sauce

0.25 cup plain non-fat Greek yogurt

1 oz dry wide egg noodles

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.

• 2

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

• 3

  Add the lean ground beef to the skillet, seasoning with the sea salt and black pepper, and cook until browned and crumbled.

• 4

  Remove the cooked beef from the skillet and set aside on a plate.

• 5

  In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing for about 5-7 minutes until the mushrooms are golden brown.

• 6

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 7

  Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 8

  Return the beef to the skillet and simmer for 2-3 minutes until the liquid reduces slightly.

• 9

  Turn off the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

• 10

  Drain the egg noodles and toss them directly into the skillet with the beef and mushroom sauce, garnishing with fresh parsley before serving.