Saute chopped onion in the hot oil, with your pot on saute, until translucent.

Add meat. Season with salt and pepper to taste. Brown on all sides, about 6 minutes.

Add garlic and onion powders, Worcestershire, and mustard. Stir into the meat well, being sure to scrape the bottom for any browned bits.

Sprinkle flour on top.

Add broth and stir well.

Put lid on pot. Seal and set for 15 minutes.

When the timer goes off, let sit for 15 minutes, then quick release remaining pressure.

Take about 1 cup or so of liquid and mix it into the sour cream. Whisk well.

Add to pot and stir well.

Mix cornstarch and water.

Turn pot on to saute.

Add corn starch and water slowly while stirring until thickened. Turn off pot.

Serve over cooked egg noodles.