12 oz Creamette® Extra Wide Egg Noodles
3/4 lb extra lean ground beef
1 lb mushrooms, sliced
1 cup onion, chopped
4 each beef bouillon cubes
2 cups boiling water
1/2 tsp dried dill
1/4 tsp freshly ground black pepper
1 1/2 cups non-fat plain yogurt
3 Tbsps all purpose flour

Cooking Directions:

1.  Prepare pasta according to package directions; drain. 

2.  In extra large skillet over medium heat, cook meat, mushrooms and onion, stirring frequently, until beef is browned and vegetables are tender.

3.  Dissolve bouillon cubes in water; add to beef mixture with dill and pepper. Heat to boiling; reduce heat to a slow boil. Cook, uncovered, until liquid is reduced by half.

4.  Stir together yogurt and flour; stir into beef mixture. Heat until just thickened; do not boil. 

5.  Toss pasta with sauce; serve immediately.