Sprinkle 1 1/2 teaspoons salt and 1 teaspoon pepper over 2 pounds of beef stew meat, tossing to coat evenly.

Set the Instant Pot to the sauté function and heat 2 tablespoons vegetable oil. Once hot, sear the beef in batches until golden brown on all sides, then set aside.

Melt 2 tablespoons of butter in the same pot. Add 1 cup chopped onions, 4 minced garlic cloves, and 8 ounces of mushrooms. Sauté until the mushrooms are golden and softened (about 5 minutes).

Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to coat. Next, add 3 tablespoons of sherry and 1/2 cup of beef broth, scraping the bottom to loosen browned bits. Allow it to reduce for 2 minutes.

Pour in the remaining 2 1/2 cups of beef broth, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1/4 teaspoon of tarragon, and 1/2 teaspoon of thyme. Stir to combine and reintroduce the browned beef along with its juices.

Lock the lid on the Instant Pot, set the valve to seal, and cook on manual-high pressure for 15 minutes. Once done, perform a quick release for 10 minutes.

After releasing the pressure, stir in an 8-ounce package of egg noodles directly into the pot. Cook on manual-high pressure for another 3 minutes, followed by a quick release.

Add 1 cup of sour cream (or a combination with cream cheese) and adjust seasoning with salt, pepper, smoked paprika, and lemon juice for brightness. If you need to thicken the sauce, use the soup setting until desired consistency.

Ladle the stroganoff into bowls and garnish with fresh parsley.