Yield: 5 servings (Approximately 2 cups per serving, 7 points per serving for blue, green and purple.)
Turn Instant Pot to saute and add the ground beef. Brown the beef and break it into small pieces. Once it's done cooking remove the grease.
Add the onions, mushrooms and garlic. Continue to saute for 2 minutes.
Turn the saute function off. Add the flour and stir to combine.
Add the beef broth, Worcestershire sauce, mustard, salt and pepper. Give it a good stir then add the egg noodles. Make sure the noodles are in the sauce as much as possible.
Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 5 minutes.
Once the time is up do a quick release of pressure. When the steam is released carefully remove the lid.
Add the sour cream and stir until it is combined. Let it sit for 5 minutes so the sauce thickens. Garnish with the fresh parsley.