Select Saute on Pressure Cooker and allow pot to fully heat.
Whisk Fish Sauce, Salt, Pepper, Paprika, Potato Starch and Mustard into Broth and set aside.
Add Oil, Butter, Worcestershire Sauce, Onions Mushrooms and half the Sherry to Pressure Cooker cooking pot. Saute until Onions begin to take on some color, about 4 minutes.
Add Garlic and the rest of the Sherry. Cook for 1 minute.
Add 1/4 of the Broth and scrape the bottom of pot to make sure nothing is stuck.
Add the Ground Turkey and flatten so that it cooks in the liquid. Flip over in sections to cook the other side. Add more Broth, if needed. Break up Turkey into big chunks and carefully continue to cook.
Add the rest of the Broth, Water and Noodles.
Lock on Lid and close Pressure Value. Cook at High Pressure for 1 minute.
When Beep sounds, toggle Pressure Value to slowly remove pressure.
If you want a thicker Sauce, remove about 1/2 cup of liquid and Whisk in 1 TBL Potato Starch. Add the Slurry to pot and mix to combine.
Slowly add room temperature Sour Cream and combine.