Stroganoff Casserole

500 g ground beef
½ onion diced
½ tsp garlic salt
1 tbsp SIDS HOT WORCESTER SAUCE
2½ cups beef stock
1 can cream of mushroom soup
1½ cups mushrooms, quartered
380 g egg noodles
1 cup fried onions
2 spring onions diced
½ cup sour cream

Set pressure cooker to sauté and add ground beef and diced onion. Cook until meat is no longer pink, with no lumps. Add garlic salt and stir. In a separate bowl, whisk together can of cream of mushroom soup, SIDS HOT WORCESTER SAUCE and stock until smooth.
Sprinkle in quartered mushrooms, then pour the bag of uncooked egg noodles on top of the mushrooms. Pour the broth mixture over the top of them but do not stir.
Close lid and steam valve.
Set to HIGH pressure for 2 minutes, then do a quick release. (3 minutes if you like your noodles on the softer side)
Stir, and if you're serving now without the fried onions, then stir in ½ cup of sour cream, or serve as is with a dollop of sour cream on top. Or omit the sour cream entirely, totally up to you.
If adding fried onions, transfer the casserole mixture from the pot into an oven safe dish and sprinkle onions over the top along with spring onions.
Put under grill for 3-4 minutes until onions are light brown, or close air crisp lid and cook at 200°C for about 4-6 minutes until they're as brown as you'd like. Serve with or without sour cream dollop on top.