Cook noodles according to package directions. Drain and set aside to cool completely. 

Meanwhile, melt the butter over low heat. Add whipping cream and bring to a boil until bubbles appear and the mixture is frothy. Put on low heat and add sour cream and cheeses, mix well. Turn the heat up to medium and let cook for 5 minutes, until cheese is completely melted. Add garlic powder, salt, and pepper, let cool. 

Add the flour to the cooled noodles. Mix noodles and sauce, leaving some of the sauce on the side for dipping. 

Spray muffin tins with nonstick spray. Place a heavy amount of noodle mixture in each muffin tin, creating a ball shape with the noodles. Freeze for at least 2 hours. 

Take the macaroni balls out of the freezer and coat with egg, then breadcrumbs, then another layer of egg and breadcrumbs. Freeze for an hour. 

Preheat the oil for frying and fry the macaroni balls for about 20 minutes. Serve with extra sauce.