Top round roast and fresh udon (wheat) noodles?
How can I combine these? Would it be better to bake the meat, and when it's almost done, add sauce and noodles and then bake some more? Covered or not? What about cutting the meat up and searing it in a pan with onions, then adding broccoli, noodles and stock, covering and simmering? I'm concerned about the meat getting tough or the noodles disintegrating. Any suggestions?
Top round roasts have to be treated gently or they will indeed get tough. I never roast them past medium-rare (internal temp: 140 on a meat thermometer) and always slice them thin.
If it were me, I'd cook the roast low and slow (325 degree oven) to medium rare, slice it thin and preserve the juice for the sauce; then cook the noodles and veggies as desired, make the sauce w/ some roast drippings, adding the sliced roast at the last minute to rewarm it but so as not to cook it any further.