Some starchy foods can be canned--potatos, dried beans.
I think the problem with canning pasta is that it gets mushy. Try canning the broth, meat, and vegetables together, and adding the noodles at serving time.
Ditto for the spaghetti--can the sauce, cook the pasta later.
If you are going to can, be sure to use the recipes from the Ball Blue Book or this site: National Center for Home Food Preservation