TIP: Unless you’re making a small batch of soup that will get eaten up in ONE MEAL, do not use egg noodles in the soup, use linguine or fettuccine pasta instead. Egg noodles will dissolve to the point of being SLIMY if they sit too long in the soup and be unappetizing to reheat and eat the next day!
If you use linguine pasta (or the wider fettuccine pasta ) instead of egg noodles, it will keep a texture for a few days, no softer than the noodles in Campbell’s soup.
if you‘re making a big batch of soup and really PREFER EGG NOODLES, THEN COOK AND SERVE THE NOODLES SEPARATELY, POURING SOUP OVER THEM AT THE TABLE. REFRIGERATE THEM SEPARATELY TOO, to eat the next day. No need to reheat the noodles, the near boiling reheated soup,will rewarm the cold noodles enough.
if you are hard headed and want to add noodles or pasta to the soup itself ADD THEM LAST after the soup is otherwise “done” and only continue cooking till the noodles or pasta are “done”.