Beef Stroganoff

1. Melt butter in a large skillet over medium heat.

2. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.

3. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.

4. Stir in garlic and thyme until fragrant, about 1 minute.

5. Whisk in flour until lightly browned, about 1 minute.

6. Stir in wine, scraping any browned bits from the bottom of the skillet.

7. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.

8. Stir in Greek yogurt until heated through, about 1-2 minutes.

9. Serve immediately, garnished with parsley, if desired.