Step 1

Heat oil in an instant pot set to saute. Add onion and garlic and cook for 1 minute. Add walnuts and cook for 3 to 4 minutes more or until walnuts are fragrant and are lightly browned, stirring frequently. Stir in flour.

Step 2

Add broth, wine, Worcestershire sauce, mustard and bay leaves and stir until well mixed. Stir in noodles.

Step 3

Lock instant pot cover in place and set to pressure cook; cook for 3 to 4 minutes. Carefully release the pressure, placing a towel over the steam vent. Remove bay leaves and stir in sour cream. Keep on warm setting for 5 to 10 minutes, stirring occasionally. Stir in additional broth, if mixture is too thick. Season with salt and pepper and garnish with parsley.