Preheat oven to 350 degrees F. Lightly spray a 11 x 7-inch pan.
In a large bowl, mix the cream cheese, chicken garlic powder, onion powder, salt and pepper.
Fold in the cheeses and shredded spinach; blend well
Divide chicken mixture into 6 equal portions. Spread onto lasagna noodles and roll up. Place in pan seam side down in prepared pan.
Pour about 1 cup of the Alfredo sauce over the rolls and sprinkle with some extra Parmesan cheese.
Bake for 30-40 minutes or until heated through and sauce is bubbly.
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.