NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

0.75 cup whole wheat egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.33 cup nonfat Greek yogurt

0.5 cup beef bone broth

1 tsp Dijon mustard

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the whole wheat egg noodles according to package directions until tender, then drain.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef, sea salt, and black pepper to the skillet, browning the meat until fully cooked, then remove the beef and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until they are golden brown and softened.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef bone broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low, return the beef to the skillet, and whisk in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Toss the cooked noodles into the mushroom gravy to coat evenly and garnish with chopped fresh parsley before serving.