Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the butter and olive oil to the instant pot and cook and until the butter has melted. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
Add the onion, garlic and mushrooms and stir. Season with salt and pepper to your taste.
Add the paprika, white wine and flour and stir well.
Add the egg noodles to the Instant Pot, and cover them with the beef broth. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.