NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean ground beef (93%)

0.5 cup Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

0.5 tbsp Extra virgin olive oil

0.25 cup Low sodium beef broth

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil water in a small pot and cook the egg noodles according to package directions until al dente, then drain and set aside.

• 2

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

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 5-7 minutes until the vegetables are softened and lightly browned.

• 4

  Add the lean ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until no pink remains.

• 5

  Season the mixture with sea salt, black pepper, and garlic powder, stirring well to incorporate.

• 6

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

• 7

  Reduce the heat to low and stir in the plain Greek yogurt until a smooth and creamy sauce forms.

• 8

  Add the cooked egg noodles to the skillet and toss gently until every noodle is thoroughly coated in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.