- In a large non-stick skillet over medium-high heat, brown 1/3 of the meat at a time in the oil. Season with salt and pepper.
- Meanwhile, preheat the pressure cooker on the Sauté function for 2 minutes. Add the onions, garlic, mushrooms and butter to the pressure cooker and cook just until the vegetables start to brown. Sprinkle with the flour and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the broth, mustard, paprika and meat. Mix well, cover and select the Meat function.
- In a pot of salted boiling water, cook the noodles until al dente. Drain and lightly oil.
- Let the pressure release and remove the lid. Add the yogurt and adjust the seasoning. Ladle the stroganoff over the egg noodles and sprinkle with the chives.