Cut beef into 1" cubes. Mix flour, ground mustard powder, and garlic powder. Coat beef with flour mixture.
Set Instant Pot to Saute setting and add 1 tablespoon olive oil. Once hot, begin browning beef in batches, about 2 minutes on each side. Set beef aside.
Add another tablespoon of olive oil and add mushrooms. Season with salt and pepper and stir for 2 minutes. Add beef back to pot and pour beef broth, wine, and Worcestershire sauce. Give a quick stir, place the lid on, and close the vent. Set the Instant Pot to Meat/Stew, adjust to high heat for 12 minutes.
When the Instant Pot is done cooking, quick release by opening the vent. Be sure to wear an oven mitt while doing so to prevent burning from the steam.
Add egg noodles to Instant Pot, replace lid with closed vent, keep on Meat/Stew setting, adjust to high for 5 minutes. Once done, carefully quick release again (don't forget the oven mitt!) Stir in sour cream, salt, and pepper. Allow the sour cream to get warm before serving.
Note: If sauce is not thickened, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Add to Instant Pot and stir carefully to not break up the noodles.