LaDonna, when you say "noodle" I think of the flat, wide kind that carry the taste of chicken soup so well. The gelatinous mass may not be the noodle, but the soup itself.
When I make homemade chicken soup, much of it turns out gelatinous. I cook the chicken (with skin) & veggies, and when it's done I pour it all into large containers. Often I separate the chicken and veggies from the soup. I chill the soup immediately. That's when I bone the chicken and toss out the skin. Then I serve that with noodles or rice. The next day I toss out all the fat (it's solid) that collects on the top. The second layer is gelatinous, and the very bottom is the watery soup. Slick probably put some of the gelatinous stuff in a jar and mixed in the noodles, then put more of the gelatinous stuff on top.
I understand that many chefs around the world like to use the chicken or beef "gelatin" in many of their recipes because it gives such fantastic flavor to their cooking.
Anyway, I hope that this helps you to create your own.