Turn the Instant Pot on to saute and add the butter.

Once the butter is melted, add in the mushrooms and onion, saute 4-5 minutes.

Toss the chicken with the salt, black pepper and paprika, then add to the Instant Pot along with the garlic.

Sear the chicken while stirring constantly for 2-3 minutes.

Press the Keep Warm/Cancel button on the pressure cooker. Add in the chicken broth.

Place the lid on the pressure cooker and make sure it is set to “sealing”.

Press the “manual” button and set the pressure cooker for to 4 minutes.

When the cooking time is up, wait 10-15 minutes, then manually release any remaining pressure.

Add the egg noodles to the Instant Pot, make sure they're almost all the way covered in liquid. The top doesn't need to be but the sides should pretty much covered. Add a little water if needed .Secure the lid back on the Instant Pot and make sure it is set to “sealing”.

Press the “keep warm/cancel” button, then the “manual” button and set to cook for 8 minutes.

When the cooking time is up, wait 5 minutes, then manually release any remaining pressure. Add in the sour cream, half and half and parmesan cheese. Stir together until combined. Serve topped with fresh parsley or green onion if desired. Serves 6.