Bring 4 cups of water to a boil and add the ½ cup of noodles.

Boil for 6 minutes, or until the noodles are al dente.

Drain the noodles by pouring the water and noodles through a fine mesh strainer. Set the noodles aside.

Add the pineapple juice, egg yolk, sugar, salt and cornstarch to a saucepan and whisk together until smooth.

Over medium heat, bring the mixture to a low boil while stirring constantly.

Once the mixture thickens, remove from heat and allow to cool slightly.

In a Tupperware container or small bowl, add the sauce mixture and noodles together and stir to combine.

Cover and refrigerate for 2 hours or overnight.

After refrigeration, add the pineapple tidbits, crushed pineapple, mandarin oranges, shredded coconut, mini marshmallows and the sliced banana to a large bowl.

Add the noodles with sauce and stir to combine.

In a mixing bowl, add the cream and powdered sugar. Whisk on high speed until stiff peaks form.

Add the whipped cream to salad and fold it all together.

Serve immediately or cover and refrigerate.