In order to enrich the nutrition of noodles and improve its health function, at the same time expand new ways to utilize millet resources and increase the added value of millet processing. In this paper, millet noodles and wheat flour are used as the test objects, and the methods of single factor, response surface and sensory evaluation are used to study the production process of millet noodles. The results can show that the best process parameters are: 25% water addition, 152°C for the first stage extrusion temperature, and 78°C for the second stage extrusion temperature. The primary and secondary order of factors affecting the sensory scoring of millet noodles is the amount of water added, the second-stage extrusion temperature, and the first-stage extrusion temperature in descending order. This article aims to provide technical and theoretical references for the further development, scientific research and utilization of millet noodles.