1

lb.

Lean Ground Beef

1

can

Low-Fat Cream of Celery or Cream of Chicken Soup

1

c.

plain No-Fat Yogurt

Pasta, quantity as necessary for number of servings

8

oz.

canned or fresh Mushrooms

1/2

c.

Onion, finely chopped

1 or 2

cloves Fresh Garlic, finely chopped

2

Tbsp.

Flour

1

Tbsp.

Corn Starch

Butter Buds

Salt, to taste

Pepper, to taste

Brown and drain ground beef. Saute onion and garlic in small amount of Butter Buds. Add drained beef, mushrooms and flour, simmer thoroughly for about 5 minutes. Add soup, continue to simmer covered for another 8 minutes or so while cooking pasta separately. Mix together the yogurt and cornstarch, blend into the remainder of the recipe, continue simmering for another minute or two, then serve over the pasta.