Absolutely! 

Similarly to your noodle example, historically different areas had different types of staple breads. The northern areas of the US typically made yeast breads out of wheat flour. The southeast ate bread made of cornmeal (and also used cornmeal to make grits, which is ground-corn porridge). The southwest, which is more influenced by Mexican and Hispanic heritage, had tortillas--flat bread without yeast--as their bread staple. Tortillas were originally made of corn, because corn originated in South and Central America, but flour tortillas came about as a native+European fusion. 

Nowadays, what people eat is more based on personal preference and family origin, because the food supply means you can get just about anything anywhere.

Spiciness is another big one! New Mexico (in the Southwest) is famous for its chile peppers, and food from the South (which is what we call the southeast region) also uses a lot of spices in foods like jambalaya or gumbo, while the Upper Midwest is kind of notorious for how un-spicy the food is. The cuisine there tends toward creamy, fatty textures with lots of dairy. Ranch dressing is popular throughout the US, but Midwesterners are reputed ( more or less correctly) to put it on everything. Utah is an interesting state from a food perspective--in location, it's in the Southwest, which generally has a Hispanic food culture, but the Utah culture is even more influenced by having been settled mainly by members of the Church of Jesus Christ of Latter-Day Saints, who came from the Midwest and brought that food culture with them, so Utahn's regional specialties are Jell-O (gelatin dessert) and "funeral potatoes" (potato casserole with a cheesy cream sauce).

Generally speaking, regional American cuisine is a blend of what foods were easily available locally+immigrant origins of the region's population. The local food trends are still heavily influenced by having groups of people move in with origins from Italy, Mexico, Germanic countries, Scandinavia, etc.