NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1 cup Cremini mushrooms

0.5 cup Yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.5 cup Plain nonfat Greek yogurt

0.5 cup Low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Whole grain egg noodles

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole grain egg noodles according to package directions, then drain and set aside.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 4

  Stir in the diced yellow onion and sliced cremini mushrooms, cooking for 5-7 minutes until the vegetables are soft and the mushrooms have released their moisture.

• 5

  Add the minced garlic, sea salt, and black pepper, sautéing for an additional 1 minute until fragrant.

• 6

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

• 7

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

• 8

  Toss the cooked noodles into the skillet or serve the beef mixture directly over the noodles, garnishing with fresh chopped parsley.