NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

0.5 cup cooked egg noodles

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.5 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

0.25 tbsp extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sliced cremini mushrooms to the skillet and sauté until the onions are translucent and mushrooms are browned.

• 3

  Add the 93% lean ground beef, breaking it up with a wooden spoon, and cook until the meat is fully browned.

• 4

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

• 5

  Pour in the low-sodium beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits.

• 6

  Reduce the heat to low and simmer for 5 minutes to allow the liquid to reduce slightly.

• 7

  Season the mixture with sea salt and black pepper.

• 8

  Remove the skillet from the heat and stir in the plain non-fat Greek yogurt until the sauce is smooth and creamy.

• 9

  Fold in the cooked egg noodles until they are well-coated in the sauce.

• 10

  Garnish with chopped fresh parsley and serve immediately.