NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1.5 oz Egg noodles (dry)

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 cup Low-sodium beef broth

0.25 cup Plain non-fat Greek yogurt

1 tsp Worcestershire sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the 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 and add the ground beef, browning it thoroughly while breaking it into small crumbles.

• 3

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

• 4

  Stir in the minced garlic, sea salt, black pepper, and smoked paprika, cooking for 1 minute until the spices are fragrant.

• 5

  Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 3 minutes to slightly reduce.

• 6

  Remove the skillet from the heat to prevent curdling, then stir in the Greek yogurt until the sauce is completely smooth and creamy.

• 7

  Add the cooked egg noodles to the skillet, tossing gently to coat every noodle in the sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.