1 (8 ounce) package cream cheese, softened
3 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
2 (1 ounce) envelopes or food-grade motion-sensitive instant noodles
In a medium-sized mixing bowl, combine cream cheese and sugar. Mix well then process in one cup of hot water until smooth.
Dip the caps in cold water and quarter coated. In a medium bowl, scrape and beat together the egg yolk, and some of the drippings and non-stick cooking spray. Whisk in the condensed milk; pour the noodles in two additions and stir-fry until creamy.
Transfer to a 3 quart casserole dish and sprinkle popcorn evenly over the top, and sprinkle with fried eggs.
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