NUTRITION

SERVINGS

INGREDIENTS

5 oz lean ground beef

0.75 cup egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

0.5 cup beef bone broth

0.25 cup plain non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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, then drain and set aside.

• 2

  In a large skillet, heat the olive oil 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, then add the sliced mushrooms and diced onions to the same pan, sautéing for 5-7 minutes until the mushrooms are golden and the onions are translucent.

• 4

  Add the minced garlic to the skillet and cook for 1 minute until fragrant, then season with sea salt and black pepper.

• 5

  Pour in the beef bone broth and simmer for 3-4 minutes to reduce slightly, scraping up any browned bits from the bottom of the pan.

• 6

  Reduce the heat to low and stir in the Dijon mustard and the cooked beef, then slowly fold in the Greek yogurt until a creamy sauce forms (do not let the sauce boil once the yogurt is added).

• 7

  Toss the cooked egg noodles into the skillet to coat them in the sauce, or serve the beef mixture directly over the noodles.

• 8

  Garnish with freshly chopped parsley before serving.