In a frying pan, on medium heat, toast the Black Peppercorns and Sichuan Peppercorns for 1-2 minutes until fragrant. Use a mortar and pestle to grind into find powder. Transfer to a bowl, add in the Salt, mix well.
In another frying pan, melt half the Butter on medium-high heat. Add the Garlic and Pepper Mix. Cook for about 1 minute. Turn off the heat and set aside.
Boil a pot of water. Cook the Ramen noodles for a few minutes until soften. Drain the noodles and reserve 1 cup of the noodle cooking water.
Reheat the Pepper Garlic mixture on medium heat. Add in 1/2 cup Noodle Water to the frying pan and bring to a simmer. Then add in the Ramen and 1/2 cup of grated Parmesan Cheese. Toss well until thickened slightly.
Add the remaining unsalted Butter, Parmesan Cheese, and Noodle Water. Combine everything well.
Transfer to serving plate or bowl. Garnish with extra grated Parmesan Cheese, chopped Green Onions, and Black Pepper. Serve warm immediately.