In a large bowl Combine Mayonnaise, Dijon, Vinegar, Paprika, Pepper, Chili, Sriracha, Worcestershire, and Sugar, mix well. Refrigerate until needed.

Fill a large pot with well Salted Water and bring to a rapid boil. Boil Egg Noodles for 8 minutes. Drain immediately, allow to cool.

Add Bell Pepper, Celery, Scallions, Carrot, and Salt to the noodles. Toss well with dressing to combine. Wrap and refrigerate for at least 2 hours before serving, tossing occasionally for best results.

Toss before serving and adjust seasonings if needed.