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Bring a pot of water to a boil and cook the udon just until the strands start to separate. Reserve about ¼ cup of the noodle water, then drain.
Melt the butter in a pan over medium heat. Add the minced garlic and stir until fragrant, about 30 seconds.
Add the heavy cream, miso paste, dark soy sauce, light soy sauce, sugar, and parmesan. Stir until the miso dissolves and the sauce thickens slightly.
Add the udon and the reserved noodle water, then continue tossing until the sauce clings to the noodles.
Transfer to a bowl and optionally garnish with parmesan, black pepper, and scallions.