In a large non-stick skillet over medium-high heat, brown 1/3 of the meat at a time in the oil. Season with salt and pepper.
Meanwhile, preheat the pressure cooker on the Sauté function for 2 minutes. Add the onions, garlic, mushrooms and butter to the pressure cooker and cook just until the vegetables start to brown. Sprinkle with the flour and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the broth, mustard, paprika and meat. Mix well, cover and select the Meat function.
In a pot of salted boiling water, cook the noodles until al dente. Drain and lightly oil.
Let the pressure release and remove the lid. Add the yogurt and adjust the seasoning. Ladle the stroganoff over the egg noodles and sprinkle with the chives.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.