Next time you go to pack up your prized soup, take an extra minute to separate the broth from all of the other stuff. Meat, veg, noodles go in one container, broth goes in the other.
When you go to reheat it the next day, combine the two parts and you’ve got a lovely soup with perfect noodles.
This also works for soups containing rice, barley, cous cous, or any other ingredient that has the potential to suck up fluid.
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