Bring a large pot of salted water to a boil and add the egg or rice noodles. Cook according to the package instructions, about 4-6 minutes, until al dente. Drain and set aside.

In a medium bowl, mix together soy sauce, brown sugar, hoisin sauce, and cornstarch. Add sliced beef and toss to coat. Let sit for 10 minutes.

In a large skillet, heat 1-2 tablespoons of vegetable oil over medium-high heat until shimmering.

Add marinated beef to the skillet in a single layer. Sauté for 3-4 minutes until browned. Remove from skillet.

In the same skillet, add more oil if necessary and sauté minced garlic and fresh ginger for 1-2 minutes until fragrant.

Pour in the beef broth, scrape browned bits from skillet, and return cooked beef to skillet. Simmer for 2-3 minutes until sauce thickens.

Add drained noodles to the skillet and toss with beef and sauce, ensuring every noodle is coated. Heat for an additional minute.

Remove from heat, transfer to serving plates, and garnish with sliced green onions and sesame seeds. Serve immediately.