Developing the gluten in the dough takes time and effort. No real shortcuts to use here. If you’re specifically talking noodles only, you can try the work>rest>work method: work 3m, cover and rest a few mins, repeat twice, with a little extra work at the end. Some people swear by it, but I’ve noticed only a minor change, of any.

Also, make sure you use a well made and properly calibrated roller when making your sheets. Some of the cheaper ones that don’t have decent spacing calibration will work the dough too quickly between steps. Speaking of which, don’t skip steps when rolling out your dough.