Bring a large pot of salted water to a rolling boil and cook the wide egg noodles according to package directions until al dente, usually about 8-10 minutes, then drain thoroughly and set aside.

In a large skillet or heavy-bottom saucepan, melt the unsalted butter over medium heat until it begins to foam, then add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sprinkle the all-purpose flour over the melted butter and garlic, whisking continuously to form a smooth roux, and cook for 2-3 minutes while stirring to eliminate the raw flour taste.

Gradually pour in the chicken broth while whisking constantly, then slowly add the heavy cream and whole milk, continuing to whisk until the mixture is completely smooth.

Reduce heat to medium-low and let the sauce simmer gently for 5-7 minutes, stirring frequently, until it begins to thicken enough to coat the back of a spoon.

Add the softened cream cheese in small pieces, stirring until it melts completely and incorporates smoothly into the sauce.

Stir in the freshly grated parmesan cheese, salt, black pepper, and paprika, mixing until the cheese melts completely and the sauce becomes glossy and thick.

Add the cooked lobster chunks to the cream sauce and stir gently to coat, allowing the seafood to warm through for about 2-3 minutes without overcooking.

Add the drained egg noodles to the sauce and toss everything together until the pasta is evenly coated, adding a splash of pasta cooking water if the sauce seems too thick.

Transfer to serving dish or individual bowls, garnish generously with freshly chopped parsley, and serve immediately while piping hot.