NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.25 medium yellow onion

1 clove garlic

0.5 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the lean ground beef, breaking it apart with a wooden spoon.

• 3

  Once the beef is browned and cooked through, add the sliced cremini mushrooms and diced yellow onion to the skillet.

• 4

  Sauté the vegetables for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown.

• 5

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

• 6

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

• 7

  Lower the heat and let the mixture simmer for 3-5 minutes until the liquid has reduced slightly and the flavors are well combined.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to boil it once the yogurt is added.

• 9

  Drain the egg noodles and toss them directly into the skillet with the beef and sauce until every noodle is perfectly coated.

• 10

  Garnish with freshly chopped parsley and serve immediately while hot.