Heat oil in a dutch oven or other heavy pot over medium-high heat. Add the ham hock and brown on all sides. Add the onion and cook until the onion begins to soften. Add the garlic and bay leaves and cook, stirring occasionally, until the onion begins to brown. Don't let the garlic burn. Add vinegar and stir; add hot sauce and sugar and scrape the bottom of the pan. Add the broth and reserved mustard green stems and bring to a boil. Simmer over low heat until liquid is reduced to 2 cups; this will take up to two hours and can be done up to two days in advance. Strain the resulting "pot-likker" into a bowl, and pick the meat from the ham hock and reserve. Discard remaining solids.

​Cook egg noodles per package instructions until just al dente.

​Clean your dutch oven and return to medium heat; add the bacon to the pan and cook until crispy. Add the shallots and reserved ham hock meat and cook until shallots are soft, 4-5 minutes. Discard excess fat. Increase heat to medium-high, add the greens, stirring constantly, and cook until wilted. Add the pot likker and bring to a boil. Stir in the noodles and heat through; season to taste with salt and pepper.

​Serve at once, passing the cheese to add to taste.