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Start instant pot on sauté high. Add oil once it reads "Hot".
Slice the chicken slightly against the grain into large slices. Then cut each of those wider strips crosswise into bite size cubes. Place chicken into Instant Pot. Add in the kosher salt, pepper, dill, garlic powder. Toss the chicken to coat in the seasonings. Add ½-1 onion cut.
Sear chicken while cutting onion. Add onion once ready or chicken is browned to your liking (not required).
Add in egg noodles on top of chicken in an even layer. Then pour the broth over the top. Add mushrooms or 1 can of cream of mushroom on top of the noodles in an even layer.
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2-5 minutes. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
Stir the contents of the pot. Add ¼ cup of liquid from pot into the sour cream and stir to temper it. Add sour cream into the pot. In a small bowl stir together the cornstarch and water until smooth -- skip if using more sour cream and cream of mushroom. Turn Instant Pot to saute and add in the cornstarch slurry. Contents of pot will thicken quickly. Turn off Instant Pot. Add in the Worcestershire sauce. Season with salt and pepper to taste. Scoop onto plates and serve.