To make the seasoning, you'll need to experiment. You'll need at least some of those chemicals, but you can probably find them with friendlier, less chemically-sounding, names.

Looking at the ingredients list, I'd guess that the key ingredients in that list, flavour-wise, are probably Monosodium Glutamate, Yeast Extract, Onion Powder, Garlic Powder, Tomato Powder. Those are all easy enough to source. A decent supermarket will likely have several of them, and the rest are easy to find on the internet. Tomato powder might be the trickiest, although I expect you could simply take some sun-dried tomatoes and blitz them in a grinder.

The key to most of the 'beefy' flavours I've come across in products like this seems to be in the glutamates - those are the things that give that rich umami-flavour to things. MSG is commonly used commercially, but you also find them in other common foodstuffs - yeast extract, parmesan, anchovies, fish sauce, soy sauce to name but a few.

I'd start with a mix of Marmite/Vegemite, a mix of the three vegetable powders and a sprinkling of MSG if you have some, fish/soy sauce if not. Play with the proportions until you find something you like the taste of. You'll need salt too, but you may well already have enough from the other ingredients. You'll wind up with a paste rather than a powder, but you can use that to season the noodles just as easily.

Bovril might be a good addition for a meaty flavour too.

To make the seasoning, you'll need to experiment. You'll need at least some of those chemicals, but you can probably find them with friendlier, less chemically-sounding, names.

Looking at the ingredients list, I'd guess that the key ingredients in that list, flavour-wise, are probably Monosodium Glutamate, Yeast Extract, Onion Powder, Garlic Powder, Tomato Powder. Those are all easy enough to source. A decent supermarket will likely have several of them, and the rest are easy to find on the internet. Tomato powder might be the trickiest, although I expect you could simply take some sun-dried tomatoes and blitz them in a grinder.

The key to most of the 'beefy' flavours I've come across in products like this seems to be in the glutamates - those are the things that give that rich umami-flavour to things. MSG is commonly used commercially, but you also find them in other common foodstuffs - yeast extract, parmesan, anchovies, fish sauce, soy sauce to name but a few.

I'd start with some Marmite/Vegemite, a mix of the three vegetable powders and a sprinkling of MSG if you have some, fish/soy sauce if not. Play with the proportions until you find something you like the taste of. You'll need salt too, but you may well already have enough from the other ingredients. You'll wind up with a paste rather than a powder, but you can use that to season the noodles just as easily.

Bovril might be a good addition for a meaty flavour too.