Sear the chuck roast in a pan, while the roast is cooking add the onions and garlic to the pan with salt and pepper. When the roast has a nice crust and the onions are translucent deglaze the roast with ½ can of stout beer. Add the broth, Dijon mustard, Worcestershire sauce, thyme and paprika.

Place meat and sauce in a pressure cooker, slow cooker, or remain in your Dutch oven. Cook on low heat for 8 hours or on high heat for 4 hours, unless it is in the pressure cooker, let it cook for a little over an hour.

Remove meat from the slow cooker and gently break apart with two forks.

Cook egg noodles just a minute shy of package instructions.

Mix sour cream and mushrooms into sauce and add in the egg noodles, stirring to coat. Top with chuck roast.