Hamburger Stroganoff

• 1 lb lean ground beef
• 1/2 cup diced white onion
• 2 garlic cloves, minced
• 1 cup sliced fresh mushrooms
• 3 tablespoons flour
• 2 cups beef broth
• salt and pepper
• 2 teaspoons Worcestershire sauce
• 1/2 cup nonfat plain Greek yogurt
• 1 tablespoon dried parsley flakes
• 1 (16 ounce) package egg noodles
• 1 tablespoon olive oil

1. Put a pot of water on to boil, for pasta. In a separate pan, heat olive oil over medium heat until shimmering. Cook diced onion, garlic, and ground beef in oil until browned, about 10 minutes. Drain fat.
2. Add sliced mushrooms to pan and cook 2-3 more minutes. Sprinkle flour over top, stir in, and cook another minute or two.
3. Add to pan the broth, Worcestershire sauce, salt and pepper; bring to a boil. Reduce heat and simmer on low until liquid has thickened slightly, about 10 minutes. While sauce is reducing, cook egg noodles in the pot according to package directions.
4. Remove beef mixture from heat, and stir in sour cream and parsley flakes.
5. Scoop beef mixture over egg noodles to serve.

lean ground beef, white onion, garlic, mushrooms, flour, beef broth, salt, worcestershire sauce, nonfat plain, parsley flakes, egg noodles, olive oil

Taken from www.food.com/recipe/hamburger-stroganoff-533585 (may not work)