Heat vegetable oil in 6 quart or larger instant pot using the saute feature. Sprinkle beef cubes with salt and pepper. Brown beef cubes in the oil, working in batches if necessary.
Add the diced onion, mushrooms and garlic powder to the pot and continue to saute until the onions are softened.
Sprinkle in the thyme and flour. Saute for 3-4 more minutes, stirring frequently, to cook out the flour taste.
Use the ¼ cup of wine or beef broth the deglaze the bottom of the pan. Be sure to get up as much flour and browned bits as you can. Stir in the remaining beef broth and Worcestershire sauce.
Put the lid on the instant pot and cook on high pressure for 12 minutes. Quick release the pressure.
Stir in the egg noodles and cook on high pressure for 5 minutes. Once again, quick the release the pressure.
Stir in the sour cream and adjust the seasonings to your taste.
Notes
Slow Cooker Instructions
Brown the beef in a skillet with oil. Season with salt and pepper.
Add the beef to the slow cooker.
Saute the mushrooms and onions. Sprinkle the flour and thyme on top.
Add the mushroom and onion mixture to the slow cooker.
Add red wine, beef broth, and Worceshire to the slow cooker.
Cover and cook on LOW for 6/8 hours or on HIGH for 4 hours.