Quick release. Stir the uncooked egg noodles into the pot. Pour an additional one or two cups of beef broth to ensure all the noodles are submerged. Seal the lid and pressure cook for 2 minutes. Do a quick release.
Stir the cornstarch slurry until it is fully dissolved, then pour it into the pot. Press the sauté button and allow the mixture to come to a simmer. Simmer until thickened. Serve in a bowl with some crusty bread and a salad.