Bison Stroganoff

In a large pot filled with salted water, cook the noodles according to the package instructions.

Sauté the Bison in a large skillet over medium heat. Season with salt and pepper.

Add the onion and continue sautéing for about 3 minutes. Add the garlic and mushrooms, and stir to combine. Continue sautéing for another 5 minutes, or until the mushrooms are cooked and the onions are soft.

In a medium bowl, whisk together the broth, Worcestershire sauce, and Dijon mustard until smooth. Add mixture to ground bison, until heated through.

Remove from heat, add the Greek yogurt and stir until combined.

Serve with noodles and garnish with chopped parsley.