Begin by dredging the beef stew meat in all-purpose flour seasoned with salt and pepper.

In a large skillet, heat oil over medium-high heat and add the coated stew meat in batches.

In the same skillet, add an onion, minced garlic, and sliced cremini mushrooms, and sauté until browned.

Transfer seared beef and sautéed vegetables into a slow cooker or pressure cooker with broth and seasonings.

Cook on low for 7-8 hours or high for 4-5 hours in a slow cooker, or on High Pressure for 35 minutes in a pressure cooker.

Stir in sour cream off the heat to create a creamy texture.

Serve over cooked egg noodles and garnish with fresh parsley.