For the Instant Pot Soup:

Add all soup ingredients to Instant Pot. Seal and set to High Pressure, 35 minutes. Quick release the pressure when finished. Soup will look watery. Working quickly, remove the meat, skim the soup of fat if desired and add the noodles.

When placing the noodles in the instant pot, place a bunch of the noodles (about 1/2 inch diameter) in one direction, then repeat, placing the next bunch of noodles at right angles to the first, alternating until all noodles are in the pot. Make sure noodles are submerged. Seal and set to High Pressure, 9 minutes. Immediately release pressure when finished. The soup may appear watery initially but the noodles will absorb a bit more of the liquid.

While the noodles are cooking, shred the meat.

Serve by scooping noodles into a bowl, then a portion of the meat, and top with broth. Serve with hard-boiled egg halves and desired garnishes.

Note: If soup does not have enough broth, add more water or water and beef base.

STOVETOP VERSION: About 2 1/2 hours to 3 1/2 hours.

For the Stovetop Soup:

• 2 pounds boneless beef, brisket, chuck, boneless short ribs, etc. cut into large chunks, 3 x 5 inches
• 1 bell pepper, diced
• 1 onion, diced
• 2 stalks celery, diced
• 1/2 cup thinly sliced green onion
• about 2 quarts plus 2 cups of water (more may be needed)
• 2 tablespoons beef base
• 1 teaspoon seasoning salt
• 1 tablespoon Soy sauce
• 2 teaspoons and up to 2 tablespoons Creole seasoning
• salt to taste

For the Stovetop Noodles & Garnishes

• 1 pound spaghetti noodles, cooked according to package directions in salted water
• 3 to 6 hard-boiled eggs (either 1/2 per serving or two halves per serving)
• garnishes: thinly sliced green onion, hot sauce, more Soy sauce and/or ketchup

Add all soup ingredients except salt to large Dutch oven. Water should cover meat by about an inch. Bring to a boil, partially cover, then turn down to a simmer and cook until meat is tender and shreddable, 2 1/2 to 3 hours. Check the water level from time to time and add more to keep the beef covered by about an inch of water.

Shred the beef and return to the soup. Taste and adjust seasonings, skim excess fat from the top of the soup.

In the meantime, while the soup is cooking, prepare spaghetti and hard-boiled eggs.

Serve by adding a portion of the spaghetti to a bowl, top with a portion of the beef and broth. Add hard-boiled egg halves and desired garnishes.