First, empty the noodle packages into a fine mesh sieve over the sink and rinse very well under running water. (They will smell fishy. This is normal. There is no fishy taste in the end result.)
Place the broth in a large saucepan.
Add the noodles. Turn the heat to medium-high.
In a smaller saucepan, bring 3 cups of water almost to a boil. There should be trails of bubbles rising to the top, but the surface of the water should not be bubbling.
When the broth/noodles begin to simmer, add the turmeric, garlic/garlic powder, salt, and pepper and reduce the heat to low.
When the water in the smaller saucepan begins to have trails of bubbles rising to the top, it's time to poach the eggs.
Place 2 eggs into a small bowl or ramekin.
Using a spoon, swirl the water in the saucepan so that it is spinning.
Then gently add the eggs to the water. Poach.
If you desire a cooked white and runny yolk, remove the eggs after 3 to 4 minutes. If you desire a cooked yolk, wait another 2 minutes or so.
Repeat with the other two eggs.
Divide the noodles and broth into 2 bowls. Place 2 poached eggs on top of each bowl.
Garnish with a drizzle of soy sauce, parsley flakes, or freshly chopped chives, if desired.