Sauté onion in the butter, salt and pepper, pour cream, bring to a boil and dissolve the goat cheese. Boil until thickening, stirring. Add the lemon zest, some Worcestershire sauce, 1 mint sprig( you can use dried mint) and a half of the salmon. Boil the noddles until done, mix with the sauce. Sprinkle with mint and salmon, serve.