Place Edamame Noodles into a large pot, fill with water, heavily dump some garlic salt and garlic if you have it, and bring to boil.

While that's doing it's thing, separate 12 egg yolks and place into a medium sized bowl that can withstand some heat. Go ahead and whisk that if you want.

In a medium saucepan, one that can hold 6 cups of liquid, mix the 3 cups of milk and 3 cups of whipping cream. Place over medium heat. The important thing is that it's 1 part milk to 1 part cream if you decide to adjust it.

Bring to a simmer. Basically, you can leave it sit there somewhat unsupervised for 5 to 10 minutes, occasionally check on it and maybe stir a bit (stir especially if you are not using non-stick), and when you see it "frothing," where it looks like a small layer of cappuccino froth on the top, it's ready for the next step. Keep in mind if you over cook too far beyond that, your sauce may look like cheese, which is really easy to accidentally do if you half the recipe. If you undercook, you risk sauce being too runny, but if you see some bubbles, it's generally safe to jump the gun a bit.

Once the sauce is frothing, remove from heat. Add 2 cups of shredded parmesan, slowly, while stirring into the sauce.

Dump some of the sauce into your medium bowl of egg yolks, while whisking, a little at a time, and then whisk a few seconds, and then slowly dump that back into the main pot while whisking.

Place back on medium heat, and it's imperative you do not leave it unsupervised at this point, but stir slowly and continuously for about 3 to 5 minutes until it starts to simmer again. You do not have to wait for it to be frothing. Just the moment you start to see some bubbles, you're probably done.

Remove pot from heat. Add salt and pepper to taste. Let cool for about 5-10 minutes as the sauce thickens. This whole method of thickening the sauce like this is called tempering.

Once noodles are boiled, drain. Rinse if you feel the need to. Serve on plate. Top with sauce.

Feel free to add chicken, vegetables, and garlic toast.