Udon is the ultimate noodle for me. I like it in steaming chicken broth, with some thin-disk-sliced green onion dropped in at the last minute.
On the opposite side of the pasta divide, there's rigatoni, stuffed with a mixture of herbed ground beef and mozzarela, covered in a spicy tomato sauce, and baked as a casserole.
Dagnab it! Now I'm hungry again!
(Even when we do use ramen and such, we never use the "flavor" packets, which seem to be 98-percent salt.)