• 1 cup of egg noodles
  • 2 tablespoons of low-fat butter or margarine
  • 3/4 cup of onions, diced into small pieces
  • 1 1/2 pounds of lean and ground beef
  • 1 pound of mushrooms, sliced
  • 3/4 cup of water
  • 2 egg yolks, separated from whites
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of cooking sherry


  • Cover the egg noodles with boiling water until ready, then drain but keep water. Whilst the noodles are underway, melt the butter into a frying pan and add the onions. Sauté for approximately five minutes before adding the beef, the noodles and the mushrooms. Cook on a high heat for a further five minutes whilst stirring. Add the water, lower temperature and cook for a further five minutes.
  • Mix the egg yolks with the lemon juice and the sherry and add some of the water from the noodle-pan.
  • Heat the mixture on a skillet, add to the noodles and serve immediately.

Nutritional information (per serving)

  • 264 Calories
  • Sodium 185 mg
  • Fat 11.7g
  • Carbohydrates 9.8g

Diabetic Exchange

  • 3/4 Bread/Starch
  • 2-1/2 Medium-Fat Meat

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