NUTRITION

SERVINGS

INGREDIENTS

3 oz Ground beef (93% lean)

0.75 cup Egg noodles (cooked)

0.5 cup Greek yogurt (plain, non-fat)

1 cup Cremini mushrooms (sliced)

0.25 cup Yellow onion (diced)

1 tsp Garlic (minced)

0.5 cup Beef broth (low sodium)

0.5 tsp Olive oil

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley (chopped)

PREPARATION

• 1

  Cook egg noodles according to package directions; drain and set aside.

• 2

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

• 3

  Add diced onion and sliced mushrooms to the skillet, sautéing until the onions are translucent and mushrooms are browned.

• 4

  Add the ground beef to the skillet, breaking it apart with a spatula, and cook until fully browned.

• 5

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

• 6

  Pour in the beef broth and coconut aminos, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce heat to low and let the liquid simmer for 3-5 minutes until slightly reduced.

• 8

  Remove the skillet from heat and stir in the Greek yogurt until a creamy sauce forms.

• 9

  Fold in the cooked egg noodles, tossing gently to coat everything in the sauce.

• 10

  Garnish with fresh parsley and serve immediately.