.5 oz. (240 g) wide egg noodles 4 tablespoons olive oil 1 lb. (450 g) beef thinly sliced, sirloin or tenderloin salt and pepper 1 onion finely diced 3 cloves garlic minced ½ lb. (225 g) cremini mushrooms sliced ½ cup (120 ml) dry white wine 1 ½ cups (360 ml) beef broth I used my homemade vegetable stock 1 tablespoon all purpose flour 1 tablespoon Worcestershire sauce 2 teaspoons Dijion mustard ¼ cup (70 g) plain 2% fat Greek yogurt

In a large pot filled with salted water, cook the egg noodles according to the package instructions. As your pasta water is coming to a boil, sautee the beef with 2 tablespoons of oil in a large skillet over medium-high heat. Season with salt and pepper. Let the meat cook for 3 minutes per side. When both sides are browned, remove the beef from the pan, and transfer to a plate. Set aside. (If the meat doesn’t fit in 1 layer, you may need to work in batches). With the remaining oil, sautee the onion for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sauteing for another 5 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol. In a medium bowl, whisk together the beef broth, Worcestershire sauce, Dijion mustard and flour until smooth. Once the wine has cooked off pour the mixture into the pan, stir and let it simmer for about 5 minutes, stirring occasionally. Add the Greek yogurt and stir until combined. Return the beef back into the skillet, stir to combine and season with additional salt and pepper if needed. Serve this healthier beef stroganoff over the egg noodles and garnish with chopped parsley.