For this dish I think you could use any type of beef (some kind of pot roast or eye of round). You’ll want to slice this across the grain as much as possible. Sear in the Instant Pot on Saute in 2 batches. Add 1 cup of water, spices, beef base (cut back if you’re using beef broth due to the sodium content), set pressure to “Max” or “High”. Cook 4 minutes on “Max” or 5 minutes on “High”. Quick release and add sliced mushrooms, stock cubes or beef broth, and onions. Pressure cook on “Max” for 5 minutes or “High” for 6 minutes. Quick release. Add 1 ½ cup water and egg noodles. Pressure cook on “Max” for 4 minutes or “High” for 5 minutes. Quick release. Add sour cream and adjust seasoning.