Turn Instant Pot on and set to sauté. Add oil and once oil is hot, add onion and cook for 5 minutes until translucent.
Add beef and sauté for 5 minutes until outsides are browned. Season evenly with the salt and pepper.
Add garlic and sauté for another minute before adding mushrooms. Cook mushrooms down for 5 minutes.
Add wine and deglaze pan, scraping up any cooked on browned bits. Sprinkle flour on top of beef and stir in to dissolve. Add Worcestershire, Dijon, thyme, and beef broth and stir.
Close and seal the Instant Pot lid and set instant pot to Pressure Cook on High pressure (Manual Mode) for 12 minutes.
When Instant Pot beeps, use a kitchen towel and wooden spoon to manually quick release pressure.
When pressure is done releasing, carefully open Instant Pot lid. Add noodles, stir and reseal lid.
Set to Pressure Cook on High pressure (Manual Mode) for 3 minutes. Once time is up, manually quick release pressure again using a wooden spoon.
Open the instant pot lid carefully and stir in sour cream.
Serve immediately, sprinkling each serving with parsley. Stroganoff will keep in sealed container in the refrigeration for 3-4 days. Reheat each serving in the microwave before serving.