NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 oz dry whole grain egg noodles

2 tsp extra virgin olive oil

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.33 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  While noodles cook, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a spatula.

• 4

  Stir in the sliced mushrooms and diced onion, cooking for 5 to 7 minutes until the vegetables are softened and the mushrooms are golden.

• 5

  Add the minced garlic, sea salt, and black pepper, and sauté for 1 minute 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 minutes.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy, ensuring the liquid does not boil.

• 8

  Toss the cooked egg noodles into the skillet, coating them thoroughly in the sauce.

• 9

  Garnish with fresh parsley and serve immediately.