Preventing Noodles from Sticking to the pot
When noodles or pasta is cooked in too little water, the starch released during cooking has nowhere to go, hence the stickiness.

If you are cooking plain noodles or macaroni, I would use at least twice the volume of water to noodles, preferably more depending on the size of pot available to you.

If you are cooking the "instant" variety that comes in a packet with pre-made flavourings, I would follow the package instructions but use a lower heat setting on your cooker, and ensure you give them a stir every so often. That way, the sauce will not thicken or evaporate so quickly.