NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef (93%)

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

0.5 tbsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp 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.

• 2

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

• 3

  Add the diced yellow onion and sliced cremini mushrooms to the skillet, sautéing for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 4

  Push the vegetables to the side and add the ground beef, breaking it into small crumbles with a wooden spoon until browned and fully cooked.

• 5

  Season the beef and vegetable mixture with garlic powder, sea salt, and black pepper.

• 6

  Stir in the beef broth and Dijon mustard, using the liquid to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and stir in the Greek yogurt until well combined and the sauce is thick and creamy.

• 8

  Drain the egg noodles and add them directly to the skillet, tossing gently to coat every noodle in the sauce.

• 9

  Garnish with chopped fresh parsley and serve immediately.