In a large bowl, combine flaked salmon, breadcrumbs, green onions, mayonnaise, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.

Form the mixture into patties, about 2-3 inches in diameter. Place the patties on a plate and refrigerate for about 20 minutes to help them firm up.

While the patties are chilling, cook the pasta according to package instructions. Drain and set aside.

In a skillet over medium heat, add olive oil. Once hot, carefully add the salmon patties. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from skillet and keep warm.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Lower the heat and add the heavy cream and Parmesan cheese to the skillet. Stir to combine and let it simmer for a few minutes until slightly thickened. Add the cooked pasta to the sauce and toss to coat evenly.

In a separate bowl, whisk the eggs until well beaten. In another skillet, melt butter over low heat. Pour in the eggs and gently stir with a spatula. Cook slowly until soft and creamy, about 3-4 minutes.

To serve, place a generous portion of the creamy garlic noodles on a plate. Top with 2-3 salmon patties and finish with a scoop of soft scrambled eggs. Garnish with chopped parsley.