Mix 2 cups water, wine, onion soup mix, mustard, and thyme in a medium bowl until well blended. Set aside.

Set pressure cooker to brown/sautee. While it preheats sprinkle chunks of beef generously with salt, pepper, and garlic powder.

Add oil to pressure cooker. Working in batches brown beef on all sides, transferring each batch to a plate when done.

When all beef is browned add carrots and onion to pressure cooker. Sautée 2 minutes. Add liquids and bring to a simmer for 2 minutes more. Return beef to pressure cooker. Stir and nestle into liquid.

Lock lid in place. Ensure steam valve is set to sealed. Set to meat/stew for 40 minutes. When time is up let sit 10 minutes. Prepare egg noodles to package directions at this time.

Use a utensil to safely open steam valve to release pressure. Switch pressure cooker back to brown/saute to bring sauce to a simmer once more. Carefully taste and adjust seasoning as desired.

Mix cornstarch and water. Stir into sauce continuing to simmer until thickened. Once thickened stir in egg noodles. Serve with a side of crusty bread to sop up the sauce and enjoy!