In a small bowl, combine the flour, garlic powder, onion powder and mustard powder.
Coat beef with the flour mixture.
Set Instant Pot to SAUTE and add 2 tablespoons olive oil. Add the crushed garlic and cook for 30 seconds.
Add the beef and brown on all sides; about 2 minutes per side.
Remove beef and add remaining 1 tablespoon olive oil and mushrooms. Cook for 2 minutes.
Add beef back to Instant Pot, along with beef broth, red wine, Worcestershire sauce, salt, and pepper.
Stir together and place on lid. Set Instant Pot to Meat/Stew (or MANUAL) and cook on HIGH for 12 minutes.
When done cooking, quick release the vent and then add the egg noodles. Lock the lid and cook on HIGH for 5 more minutes on MANUAL setting.
Once done cooking, quick release again and stir in sour cream and allow to heat through.
Mix together the cornstarch and water in a small bowl; add to the Instant Pot. Stir in carefully until thickened and ready to serve.
Garnish with parsley and serve.