NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1 oz dry egg noodles

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 tsp minced 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

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the ground beef, sea salt, and black pepper to the skillet, breaking the meat apart with a spatula until it is thoroughly browned.

• 4

  Add the diced onions and sliced mushrooms to the pan and sauté for 5 to 6 minutes until the vegetables are tender and the mushrooms have browned.

• 5

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.

• 7

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

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well incorporated.

• 9

  Add the cooked egg noodles to the skillet and toss gently to coat every noodle in the savory sauce.

• 10

  Garnish with fresh parsley and serve immediately while hot.