Step 1

Set pressure cooker to saute. Add butter, garlic, onion and mushrooms. When the butter is melted sprinkle with flour and stir to coat. Cook until onions are translucent.

Step 2

Add beef broth, Worcestershire sauce, stew meat, salt, pepper and dijon mustard. Stir mixture. Cover, turn the steam valve to the sealed position and set to high manual pressure for 15 minutes.

Step 3

When time is up do a quick release (turn valve to venting position and remove the lid once the float valve drops.) Stir in egg noodles and set to high manual pressure for 5 minutes. Perform another quick release.

Step 4

Stir in sour cream and serve. The mixture thickens as it sits.