In a medium bowl, place beef cubes and pour in the bottle of beer. Let marinate while you prepare and cook the mushrooms. Cut large mushrooms in quarters and medium in half.

In the Instant Pot, set to sauté high and add two tablespoons of butter and one tablespoon of oil. Once the butter has melted, add half the mushrooms and all of the garlic and cook for five minutes. Using a slotted spoon, remove to a bowl. Repeat with more butter, oil and the remaining mushrooms, also removing to the same bowl once cooked.

Drain the beef but do not discard the beer. Pat beef dry with paper towels and coat with the salt and pepper.

Add two tablespoons of butter and one tablespoon of oil to the pot and sear half the beef, browning on both sides, about two minutes per side. Remove to a second bowl. Repeat with the remaining butter, oil and beef and add to the same bowl.

Leave the pot on sauté and add the beer that was drained from the beef and scrape any bits from the pan bottom with a wooden spoon. Continue to cook until reduced by half. Turn off sauté.

Add rack and pour in beef broth along with Dijon, parsley, thyme and rosemary. Also add Worcestershire sauce, gravy color and hot sauce.

Add in all of the mushrooms with any liquid from the bowl. Top with the beef and the boiler onions.

Cover, seal and set pressure cook to 10 minutes at normal.

While beef is cooking, heat a pot of water on the stove and once boiling, cook egg noodles according to package directions.

In a small bowl, combine butter and flour with a fork and set aside.

After the 10 minutes are up, release pressure and once safe, remove lid.

Use a slotted spoon to remove solids to a large serving bowl. Remove rack.

Place the Instant Pot back on sauté and once boiling, add the butter flour mixture and whip with a whisk. Cook the sauce until thick and creamy.

Disconnect power, remove inner pot and pour sauce over beef and mushrooms.

Serve over cooked noodles.