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Set pressure cooker to sauté. Add butter, garlic and onion. When the butter is melted sprinkle with flour and stir to coat. Cook until onions are translucent and add in mushrooms.
Add beef broth, Worcestershire sauce, stew meat, salt, and pepper. Stir mixture.
Cover, turn the steam valve to the sealed position and set to high manual pressure for 15 minutes.
When time is up do a quick release. Open lid and stir in egg noodles. Replace the lid and set to high manual pressure for 5 minutes.
When the time is up, do a quick release, remove lid and stir in sour cream. The mixture will thicken slightly before serving.
Serve with crusty bread topped with lots of butter.