Cook egg noodles according to package directions, set aside and keep warm. Working on a large cutting board, separate stems from greens. Chop stems, reserve and set aside. Coarsely chop greens then set aside separately from stems. In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add tasso and cook 5–10 minutes or until lightly browned, stirring occasionally. Add onions, celery, bell peppers and minced garlic then cook 3–5 minutes or until vegetables are wilted, stirring occasionally. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar and cook 1 minute or until sugar is dissolved. Add stock and reserved mustard greens stems. Bring to a rolling boil then reduce heat and simmer 1–2 hours or until liquid is reduced to approximately 2 cups. Strain liquid into a small bowl and set aside. Reserve tasso and discard remaining solids. In a large saucepot, heat remaining oil over medium-high heat. Add bacon and cook until crisp and golden brown, stirring occasionally. Add green onions and reserved tasso then cook 3–5 minutes or until softened, stirring often. Add mustard green leaves and cook 3–5 minutes or until wilted, stirring constantly. Add reserved liquid, scraping up any browned bits with a wooden spoon. Bring to a boil then add noodles, tossing to coat. Cook 3–5 minutes or until heated thoroughly. Season to taste using salt, pepper, granulated garlic and Creole seasoning. To serve, place an equal portion of noodle mixture into each bowl and sprinkle with cheese.