• Turn on your Instant Pot and press the Saute button. Brown your ground beef and onion in the bottom of your Instant Pot, until your meat is browned and crumbled. Season with salt and pepper to taste
• Add in your garlic and mushrooms (if desired) and saute for an additional minute or two
• Add in your cream of mushroom soup, beef broth, and noodles; stir to combine. Secure your Instant Pot lid, turning the valve setting to the "sealed" position and cook on Manuel or Pressure Cook (high pressure) for 2 minutes.
• When cooking is complete, use a Quick Release by moving your valve to "venting" (you can cover with a dish cloth if it is spitting).
• When the pin drops, remove your lid and stir the stroganoff lightly.
• Mix in the sour cream, Worcestershire sauce, and parsley, adding salt and pepper to taste
• Serve with warm crusty bread and steamed veggies for a complete meal. ENJOY!

TO MAKE ON STOVE TOP INSTEAD OF INSTANT POT:

• In large skillet, brown ground beef, diced onion, salt/pepper to taste, and garlic until browned and crumbly
• Add in cream of mushroom soup, decreased 2 cups of beef broth, Worcestershire sauce, decreased sour cream of 1/4 cup, and parsley. Mix well until smooth over medium heat. Remove from heat and set aside.
• In a dutch oven or stock pot, boil pasta until al dente. Remove from heat and drain thoroughly.
• Pour meat mixture over pasta and combine well. Serve warm and ENJOY! :)