Coat a large frying pan with nonstick spray. Crumble the beef into the pan. Add the onions, celery, apples and mushrooms. Cook over medium-high heat, breaking up the mixture with a wooden spoon, for 4 to 5 minutes, or until the meat is lightly browned.

Stir in the broth, thyme, caraway seeds and noodles. Bring to a boil. Reduce the heat, cover and simmer for 5 to 8 minutes, or until the noodles are just tender. Stir in the paprika and tomato paste. Cover and simmer for 5 minutes.

Remove from the heat, stir in the yogurt and serve.

This recipe yields 4 servings.

Comments: This quick entree has all the full flavor of a traditional paprikash dish -- without the classic amount of fat.

Nutritional Information Per Serving: Calories 275; Fat (grams) 7.9; Percent Calories from Fat 26%; Cholesterol (milligrams) 35; Fiber (grams) 3.5.