2 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
8 ounces cremini mushrooms, quartered
3 sprigs fresh thyme
2 tablespoons all-purpose flour
3 cups low sodium beef broth or half chicken and half beef
2 teaspoons Worcestershire sauce
1 (12-ounce) package wide egg noodles
3/4 cup sour cream
2 tablespoons chopped fresh parsley leaves
Set a 6-qt Instant Pot® to the high saute setting.
Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
Stir ,scraping any browned bits from the bottom of the pot.
Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in sour cream; season with salt and pepper, to taste.
Serve immediately,over cooked noodles garnished with parsley, if desired.