NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

0.25 cup plain nonfat Greek yogurt

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

• 1

  Boil water in a medium pot and cook egg noodles according to package directions until al dente; drain and set aside.

• 2

  Heat 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 until the vegetables are softened and lightly browned.

• 4

  Add the ground beef and minced garlic to the skillet, breaking the meat apart with a spatula and cooking until fully browned.

• 5

  Season the mixture with sea salt and black pepper.

• 6

  Stir in the beef broth and Dijon mustard, scraping the bottom of the pan to incorporate any browned bits.

• 7

  Reduce the heat to low and stir in the Greek yogurt until a creamy sauce forms, ensuring the mixture does not reach a boil.

• 8

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

• 9

  Garnish with chopped fresh parsley and serve immediately.