Ashley Lorraine Dennis

Serves: 6 servings, approx. 1½ cups each

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Ingredients

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• 3 tsp. olive oil, divided use

• 1½ lbs. extra lean beef sirloin, cut into thin strips

• 1 medium onion, chopped

• 8 oz. sliced mushrooms

• 3 Tbsp. whole wheat flour

• 4 cups low sodium organic beef broth

• ¾ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground black pepper

• 3 oz. dry whole wheat egg noodles

• ½ cup reduced fat (2%) plain Greek yogurt

• 2 Tbsp. finely chopped parsley

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Instructions

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1. Heat 1 tsp. oil in large nonstick skillet over high heat.

2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.

3. Heat 1 tsp. oil in same skillet over medium-high heat.

4. Add onion; cook, stirring frequently, for 3 to 4 minutes.

5. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.

6. Add remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.

7. Add flour; cook, stirring frequently, until onion mixture is evenly coated.

8. Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.

9. Add egg noodles. Mix well and cover with liquid; cover. Cook for 6 to 8 minutes, or until noodles are soft. Remove from heat.

10. Add yogurt; mix well.

11. Serve garnished with parsley.