Ingredients:

  • 1 lb lean ground beef (90/10)
  • 8 oz baby bella mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups beef broth, low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 1/2 cup plain Greek yogurt
  • 12 oz wide egg noodles
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spatula until it is mahogany-colored and crumbly (about 5–7 minutes).
  2. Add the diced onions and sliced mushrooms to the skillet, sautéing for 6–8 minutes until the mushrooms have released their moisture and turned golden brown.
  3. Stir in the minced garlic and flour, cooking for 1 minute until the raw flour smell disappears.
  4. Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard. Whisk constantly to dissolve the flour and simmer for 5–7 minutes until the sauce thickens and becomes glossy.
  5. Turn off the heat. Stir in the plain Greek yogurt until fully incorporated and the sauce is a pale, creamy brown.
  6. Fold in the cooked wide egg noodles until every strand is coated in the sauce.