NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry egg noodles

1 tsp extra virgin olive oil

5 oz ground beef 93% lean

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.5 cup plain non-fat Greek yogurt

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the dry egg noodles according to package instructions until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 4

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

• 5

  Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for another minute until fragrant.

• 6

  Pour in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Toss the cooked egg noodles into the skillet or serve the beef mixture over the noodles.

• 9

  Garnish with freshly chopped parsley before serving.