In a large bowl combine flour, salt, pepper, garlic powder, and nutmeg. Use paper towels to pat dry the beef, then add to the flour mixture and toss to coat evenly.

Turn on Instant Pot to the Sauté setting. Heat vegetable oil in the pot, then add beef in batches to brown on all sides (note: meat will not be fully cooked). Remove browned meat and set aside.

Add onions and mushrooms to the pot and cook 5-6 minutes or until tender. Deglaze the pot by adding the wine and scraping any browned bits off the bottom. Add beef broth and the cooked beef back into the pot.

Press Cancel to turn off the sauté function. Cover and lock the lid on the Instant Pot and set the vent valve to Sealing. Select the Pressure Cook function, set to High Pressure and the timer for 12 minutes. When cooking has finished, use a quick release by turning the vent valve to Venting.

When venting stops, carefully open the lid. Add the egg noodles to the pot, stirring to combine. Replace the lid on the pot and lock it, turn the vent valve back to Sealing, and set the Pressure Cook function for another 5 minutes. When cooking is finished, use another quick release.

When venting stops, carefully open the lid. Stir in the sour cream and parsley, then check taste and add salt and pepper as desired.