Preheat a conventional oven to 350°F (177°C) and line a 10x15 inch rimmed baking sheet with a silicone baking mat or parchment paper sprayed with non-stick oil.

Place the eggs, softened cream cheese, xanthan gum, salt, and garlic powder into a high-speed blender.

Process the mixture on medium speed for 45 seconds until the emulsion is completely smooth and slightly aerated.

Pour the liquid batter onto the center of the prepared baking sheet and tilt the pan or use an offset spatula to spread it into a thin, uniform rectangular layer.

Bake for 7 to 9 minutes, or until the center is set and dry to the touch without browning the surface excessively.

Remove from the oven and allow the sheet to cool completely on the pan for 5 minutes to improve the structural integrity of the noodles.

Carefully peel the solidified egg sheet away from the silicone mat or parchment paper.

Roll the sheet tightly into a cylinder and use a sharp knife or pizza wheel to slice into 1/4-inch wide ribbons.

Unfurl the noodles and toss gently with warm sauce or butter before serving.