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I don't think you can get out of doing the work necessary. You could use machines to make it easier to stretch it, but you still gotta put the time in and let it rest and such.
Look up autolyse. Time can substitute for physical work when developing gluten.
Any thoughts on the best kind of flour for a glutenous dough? Most sources I found say to use bread flour
Bread flour contains a lot of gluten. There's also specialty flour for making pasta, usually "00" flour. Surprisingly, it has less gluten than bread flour.
But yeah, gotta knead the dough to get the gluten to develop. There's no way around it. You could get a mixer, if you can afford one and are making noodles regularly. That's definitely the easiest way.
american flours are graded by their gluten content. Bread, being higher gluten than AP, which is higher than pastry or cake. Italian (eurpean?) flours are graded by fineness, and 00 is a finer powder than what you'd see in typical american flours. I would suggest using AP over Bread- the gluten will make it somewhat difficult to roll out since it'll stretch out and spring back.
Unless OP is talking about asian noddles, particularly hand pulled noodles...