NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground beef (93% lean)

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 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 cup Cooked egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the ground beef to the skillet and cook until browned, using a wooden spoon to break the meat into small crumbles.

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the pan, sautéing for 5-7 minutes until the vegetables are tender and the mushrooms have released their moisture and turned golden.

• 4

  Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

• 5

  Pour in the beef broth and Dijon mustard, stirring well and scraping the bottom of the pan to deglaze and incorporate any browned bits.

• 6

  Reduce the heat to low. Once the simmering has slowed, whisk in the Greek yogurt until the sauce is completely smooth and creamy.

• 7

  Season the mixture with sea salt and black pepper to taste.

• 8

  Add the cooked egg noodles to the skillet, tossing gently to ensure every noodle is well-coated in the sauce.

• 9

  Allow the dish to heat through for 1-2 minutes, then garnish with freshly chopped parsley and serve immediately.