NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% Lean ground beef

1.5 oz Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.5 cup Low-sodium beef broth

0.5 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

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, then drain and set aside.

• 2

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

• 3

  Remove the beef from the skillet and set aside, leaving any residual juices in the pan.

• 4

  Add the sliced cremini mushrooms and diced onions to the skillet, sautéing for 5-7 minutes until the mushrooms are golden and the onions are translucent.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the beef broth to deglaze the pan, scraping up any browned bits.

• 6

  Reduce the heat to low and stir in the Dijon mustard, Worcestershire sauce, sea salt, and black pepper.

• 7

  Whisk in the Greek yogurt until the sauce is smooth and creamy, ensuring the heat is low to prevent curdling.

• 8

  Return the beef to the skillet and toss with the sauce and vegetables until heated through.

• 9

  Serve the beef and mushroom mixture over the cooked egg noodles and garnish with freshly chopped parsley.