NUTRITION

SERVINGS

INGREDIENTS

5 oz lean ground beef (93%)

1.5 oz dry egg noodles

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

PREPARATION

• 1

  Bring a large 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 over medium-high heat, add the olive oil and brown the ground beef until cooked through, breaking it into small crumbles.

• 3

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

• 4

  Add the diced onion and sliced mushrooms to the same skillet, sautéing for about 5-7 minutes until the mushrooms are golden and the onions are soft.

• 5

  Stir in the minced garlic and cook for another 60 seconds 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 3-4 minutes until the liquid reduces slightly.

• 7

  Lower the heat to low, return the beef to the skillet, and stir in the Greek yogurt, sea salt, and black pepper until a creamy sauce forms.

• 8

  Toss the cooked egg noodles into the skillet with the beef and mushroom mixture, coating everything evenly in the sauce.

• 9

  Garnish with fresh parsley and serve immediately while hot.