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Preheat the oven to 350°F. Line a sheet pan with a silicone mat or parchment paper.
Put the eggs, cream cheese, panko, and gelatin in a blender and blend until smooth.
Pour the mixture onto the prepared pan and spread into a thin layer, almost to the edges.
Bake just until set and the edges have started to become lightly browned, about 20 minutes.
Slide the silicone mat or parchment paper with the sheet of noodle onto a cooling rack. Let cool until the sheet of noodle is still warm but you can comfortably handle it, about 10 minutes.
When cooled, loosely roll the sheet of noodle like you would a jelly roll, then slice crosswise into ribbons of your desired width.
Melt the butter in a medium-size saucepan over medium heat. After it melts, continue to cook it, stirring frequently, until it has browned, about 5 minutes.
As soon as the butter has browned, pour in the cream and warm it for 2 minutes.
After the cream is warmed, add the cheese. Whisk until it is melted and the sauce is smooth, 1 to 2 minutes.