Start by pressing the Sauté button on your Instant Pot and heat 2 tablespoons of olive oil until it shimmers.

Add 1 pound of sliced beef sirloin, letting it brown for 2-3 minutes, stirring frequently.

Toss in your chopped onion and minced garlic, continuing to sauté for 2-3 minutes until the onion turns translucent.

Introduce 8 ounces of sliced mushrooms and cook for another 3-4 minutes until tender.

Pour in 1 cup of beef broth, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.

Press Cancel, secure the lid, set valve to Sealing, and select Pressure Cook (High) for 8 minutes.

Carefully perform a quick release by turning the valve to Venting once cooking time is up.

Open the lid and fluff the mixture with a spoon.

Cook 8 ounces of egg noodles according to package directions, then set aside.

Stir in 1 cup of sour cream into the beef mixture, blending until creamy.

Mix 2 tablespoons of cornstarch with 2 tablespoons cold water to create a slurry, then stir into the pot and sauté for 2-3 minutes until thickened.

Fold the cooked egg noodles into the creamy beef mixture and serve warm.