8 oz. wide curly egg noodles
1 c. low-fat yogurt, drained in a fine-meshed sieve or a cheesecloth lined sieve for 30 minutes
4 tbsp. chopped fresh mint or 2 tbsp. dried mint
2 1/2 tsp. chili powder
1 tbsp. fresh lemon juice
1 tbsp. safflower oil
1 onion, finely chopped
1 lb. lean ground beef
1/2 tsp. salt
1 ripe tomato, peeled, seeded and chopped
1 tbsp. unsalted butter

To prepare the sauce, combine the drained yogurt with 3 tablespoons of the fresh mint or 1 1/2 tablespoons of the dried mint, 1/2 teaspoon of the chili powder and the lemon juice.

Heat the oil in a large, heavy-bottomed skillet over medium high heat. Add the onion and saute it for 3 minutes. Add the beef, the remaining 2 teaspoons of chili powder and the salt, and cook the mixture for 6 minutes, stirring frequently. Stir in the tomato and cook for 2 minutes more.

Meanwhile, cook the egg noodles in 3 quarts of boiling water with 1 1/2 teaspoons of salt until they are al dente, about 9 minutes. Drain the noodles and return them to the pot. Add the butter and stir gently until it melts and the noodles are coated.

To serve, transfer the hot noodles to a warmed serving platter. Pour the sauce over the noodles in a ring an inch or two in from the edge of the noodles, then arrange the beef mixture in the center of the ring. Sprinkle the remaining mint over the top of the assembly and serve immediately. Serves 6.