Set the Instant Pot to saute mode. Coat the bottom of the pot with olive oil and allow to heat for approximately 5 minutes. Add ground beef, salt, pepper, and garlic powder. Brown for approximately 3 minutes. Remove meaty mixture from the pot. Note: meat shouldn't be cooked all the way through.

Melt butter in the pot and add the diced mushrooms and onions. Cook down for approximately 5 minutes until onions are translucent. Remove onion and mushroom mixture. Deglaze the pot with red wine, breaking up the bits with a wooden spoon or spatula. This will stop the pot from going into burn mode while pressure cooking.

In a separate bowl combine flour and equal parts beef or chicken broth. Stir to combine. Add to the pot along with the meaty mixture, mushrooms, and onions. Add remaining broth and uncooked noodles.

Stir in the bullion cube and ensure that all noodles are covered. Place lid on the Instant Pot (don't forget to turn the vent to the sealing position). Press cancel, then manual (high pressure). Set the timer for 6 minutes. Quick release the vent when the timer goes off. Stir in greek yogurt and garnish with parsley.