1 pound Ground Beef (93% lean or leaner)
1/2 pound sliced button or cremini mushrooms
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
Salt and pepper
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.
Nutrition information per serving: 457 Calories; 117 kcal Calories from fat; 13 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 82 mg Cholesterol; 322 mg Sodium; 48 g Total Carbohydrate; 6.6 g Dietary Fiber; 39 g Protein; 4.5 mg Iron; 17.8 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.7 mg Zinc; 36.7 mcg Selenium; 118.3 mg Choline;