Well, Toe, to me, that is a long time to cook teh noodles -- that would be my quibble. Egg noodles, ordinary pasta, rice, couscous or other grains -- I always do 'em separate, at the end, and as fast as poss, but I like the al dente feel.
I once had a chicken casserole cooked with the rice at bottom all the way through, a lot of milk as the liquid, which I quite liked, although I would still have called that rice gummy. It was tasty, but gummy.
To me, noodles and pasta take so little time -- my noodles are barely five minutes, eg. Even rice is just one cigarette's worth. So, twitchy tho' I am in the kitchen (and I am), those last touches don't bother me because I'm almost ready to eat anyway. It's the other stuff that takes time.