Any sharp chain will do okay, square ground only better. I have been cutting serious noodles for a number of years and only in 2006 started running square ground.
Like folks said. Round on side, prefereably off the ground on a block. Start roughly horizontal, with lots of power going but don't let the saw feed too quick at first until the chip flow is going. Most folks I see go too fast right at first and get in trouble early. Watching the chip flow, let the tip drop just a little, feeling for the sweet spot where the wood feels a little spongy. I sometimes adjust throttle a little at first until the saw hits the sweet angle, then slowly but confidently let the saw self feed down the wood at full speed. If you see shaving start getting thrown out the top of the bar, let up the pressure and make a slight angle adjustment. Stop and clear the shavings if you have to. Each time you stop cutting or finish a cut let the chain spin a couple a second or two to clear before you get off the throttle all the way.
Also when in dirty wood, I give the bark I will be cutting a quick brush. If I am blocking up a really big piece with multiple cuts I sometimes dont' cut all the way through so I can make multiple cuts before the round rolls. Then I roll the round or block and either continue the cut to finish or cut from the other side to finish, whichever is easier.
The key is paying attention to what is plugging the chips before it stops the saw and making the necessary adjustment. It's a lot of fun, I think. One more thing, this is a type of cut where good power is essential for productivity. No such thing as too much power with noodle cutting.
