So, a half-hour search of all my archived recipes for Noble Pils turned up two hits, one from March 2010 and the other from November 2011. Both are quite similar and closely match the OP's recipe. I remember back when I was playing with this beer that I'd done a lot of searching to get info in replicating this beer, and specifically recall a beer commercial (back when they were more than just 15 second sound bites) where Jim Koch was describing the beer and focusing mostly on the hops and how SA was focused on the quality of selection. Of course, most of the SA beers, at least at the time, were highly hopped with Hallertau Mittlefruh, and that is/was the primary hop in Noble Pils.
He was very specific about Mittlefrue. One has to suppose he was also specific about the true landrace cultivars of Tettnang, Spalter and Saaz as well. Unfortunately I'm sure that back in the early two-thousand "teens" that I was not as particular with my hops as Mr. Koch was. Speaking of hops, the OP's recipe lists Strisselspalt, which is a "French" Spalt and technically not a Noble. For authenticity you'd need to use Spalter Spalt.
Both my archived recipes have Bohemian pilsner malt and domestic 2-row approximately 2:1, along with "just a touch" of light crystal malt which was also a Koch trademark in his traditional SA beers, at least at the time. Also, the yeast was def WLP-830, though my brew logs show that once I used WLP-802 Bohemian. Nothing in my notes to describe if -802 was better than -830. Comparing my recipes with the OP's, I must have gotten at least a strong influence from BYO's recipe.
If I were to try to improve on it today, I'd go with Weyermann Floor malted pilsner and Light Munich ~8L at 2:1 ratio, with just a pinch of 40L crystal to please Mr. Koch (purely optional, but a nice homage). 153F mash would be OK, but a simple Hoch-Kurz step mash would be even better if you can pull it off without too much undue effort. Pay attention to the water profile. Never have seen what (if anything) SA does to treat their water, but if you want a beer that shows off the Noble hops you really need to focus on very soft water. WLP-830/Weihenstephan 34/70 is certainly the default setting for yeast, though presently I'm on a serious Augustiner/Andechs/Ayinger kick. Even if it lacks fidelity to SA's original, I think it results in a net positive.
And finally the HOPS! Don't cut corners. Go for the gusto. Get the highest quality original landrace varietals, and only the true Nobles, you can find. It might not be the 'original' Sam Adams Noble Pils. It'll be even better!
