Serve a lightened version of the classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.
8 ounces uncooked medium egg noodles
1 teaspoon olive oil
1 pound ground beef, extra lean
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium beef broth
1 1/4 teaspoons kosher salt
1/8 teaspoon black pepper
3/4 cup reduced-fat sour cream
1 tablespoon dry sherry
3 tablespoons chopped fresh parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.