Using yogurt instead of gravy or sour cream will give you a lighter, lean beef stroganoff. Let us know what you think of this recipe in the comments.
Heat large covered stockpot of salted water to boiling over high heat. Add fettuccine and cook as label directs. Drain fettuccine, then return to stockpot.
In large nonstick skillet, heat oil over medium-high heat. Add beef and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer beef to small bowl.
In same skillet, cook onion over medium heat 2 to 3 minutes or until onion is tender. Add mushrooms and cook 5 minutes. Reduce heat to medium-low. Stir in 3/4 cup broth, mustard, salt, pepper and beef, and cook 5 minutes. In cup, whisk together flour and remaining 1/4 cup broth. Increase heat to medium and stir in flour mixture; cook 1 minute. Reduce heat to low. Stir in yogurt and cook 1 minute or until heated through. Add beef mixture to fettuccine and toss to combine.
Approximate nutritional values per serving: 412 Calories, 8g Fat (2g Saturated), 69mg Cholesterol, 466mg Sodium, 55g Carbohydrates, 8g Fiber, 35g Protein