Add them into the pot along with all the other ingredients in step 3, and pressure cook them together. This will result in soft, mushy, fall-apart noodles. (This is actually the texture I prefer... further down the post I'll explain why.) If you choose this option, allow the Instant Pot to naturally release for 10 minutes after it turns off, before quick releasing the rest of the pressure.
After the 10 minutes of pressure cooking, quick release the pressure immediately. Take the lid off and switch the Instant Pot to SAUTE mode on HIGH. Add the egg noodles and cook for 8–10 minutes or as directed on your pasta package. This will result in al dente noodles that gradually soften as they sit in the broth.
After the 10 minutes of pressure cooking, quick release the pressure immediately. Meanwhile, cook the noodles separately. Drain and rinse with cold water, then toss with a little oil to keep the pieces from sticking together. Keep the pasta in its own container, and add portions as desired. This option keeps the noodles at the perfect texture throughout the week (if you have leftovers), and allows you to add as little or as much pasta to each bowl of soup as desired.