Clean the squirrel and cut into serving pieces. Beat the eggs, add the bread crumbs, salt, pepper and garlic powder. Stir in enough flour to make a thin batter. Dip the squirrel pieces into the batter until well coated. Heat about 1/2 inch of bacon in a heavy skillet until very hot. Brown the squirrel pieces on all sides. Pour off any remaining drippings cover the skillet and simmer gently until the squirrel is tender about 1 hour. Add a little water, if necessary to keep the meat from drying out. Once the squirrel is tender, remove the pieces to a hot platter. Stir 2 1/2 tablespoons of flour into the pan drippings and let the  flour brown a little over low heat. Add the mixed milk and cream gradually, stirring constantly until the gravy is thickened. Season to taste. Serve the gravy over the squirrel pieces.