In a bowl combine 1 1/2 cups milk and one of the seasoning packets (discard remaining seasoning packets or reserve for another use). Microwave 2 minutes. Stir in crushed noodles; let stand 1 minute.
Transfer noodle mixture, the remaining 3/4 cup cold milk, and 1 1/2 tablespoons of the butter to a food processor. Cover and process until smooth. Add egg yolks, one at a time, processing well between each addition. (This process could take 4 to 5 minutes.)
Carefully transfer noodle dough to a large resealable plastic bag. Snip 1/2 inch from one corner of the plastic bag. Working in batches, carefully pipe dough in 1-inch pieces into the boiling water, using a small knife or thin spatula to cut the dough pieces off.
Cook until gnocchi begin to float. Using a slotted spoon, transfer gnocchi to a tray. Pat dry. When cool enough to handle, toss gnocchi with cooking spray to keep them from sticking.
In an extra-large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon paper towels; reserve drippings in skillet. Stir 1 1/2 tablespoons of the butter into the drippings. Working in batches, add gnocchi and cook 2 to 3 minutes or until lightly browned, adding more butter if needed. Remove gnocchi from skillet. Add the 1 3/4 cups milk, the sour cream, remaining 2 tablespoons butter, and flour. Whisk until slightly thickened and bubbly. Add gnocchi, reserved bacon, and peas to skillet, stirring gently to combine. Sprinkle with Parmesan cheese and, if desired, parsley.