Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.

Combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add beef stew meat, seal the bag, and shake to thoroughly coat the meat.

Add oil and butter to Instant Pot. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.

Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits off the pot bottom with a wooden spoon.

Blend water and dry onion and mushroom soup mix in a small bowl and pour over the noodles.

Cancel Sauté function and select high pressure. Cook for 15 minutes, allowing 10-15 minutes for pressure to build.