Cooked egg noodles (use yolk-free noodles to lower fat content)
Place the Greek yogurt into a bowl and whisk in 1 TBS of flour. Set aside.
In a large cast iron or nonstick skillet, heat the spread or olive oil on medium heat. Add the lean ground beef and cook until mostly brown (you want to leave a little pink), breaking into pieces as you go. Season with salt and pepper.
Remove the ground beef from the pan and set aside in a bowl. Drain all of the fat except for a couple of teaspoons. Add the onion to the pan and cook until soft and fragrant. Add the garlic and cook for an additional 1-2 minutes. Add the mushrooms and cook 5-7 minutes or until starting to brown and soften.
Add the beef stock, brandy, Worcestershire, paprika, mustard, and more salt and pepper. Return the ground beef to the pan and stir to combine. Allow to simmer on low heat for 15-20 minutes.
Using a small ladle or measuring cup, scoop out about 2/3 cup of the sauce into a small bowl and whisk in 1 TBS of flour to form a slurry. Return this mixture to the sauce and stir to combine. Allow to simmer an additional 5-10 minutes to thicken, and then remove from heat and allow to stand for 2-3 minutes.
To prevent the Greek yogurt from separating when added to the hot sauce, temper the yogurt by drizzling in a few spoonfuls of the sauce while stirring constantly. This will help to raise the temperature slowly. Stir the yogurt into the sauce and, if needed, re-heat on low. Taste and adjust seasonings as desired.
Cook pasta according to package directions. Spoon stroganoff over the pasta and sprinkle with chopped parsley.
Store leftovers in an airtight container in the refrigerator. The flavors will develop even more overnight and this dish is incredible the next day - you won't even be able to tell that it is made with Greek yogurt!