1/2 (l lb.) pkg. Creamette fettucini
1/4 c. butter
1 tbsp. flour
2 tsp. chicken bouillon
3/4 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 c. (1/2 pt.) light cream
1 c. milk
1/4 c. grated Parmesan cheese
Optional: chopped parsley, walnuts and bacon, crumbled

In medium saucepan, over medium heat, melt butter, stir in flour, bouillon, basil, garlic powder and pepper. Gradually add cream and milk. Cook and stir until bouillon dissolves and sauce thickens slightly, about 15 minutes. Remove from heat, add cheese. In large mixing bowl, pour sauce over the hot cooked fettucini. Stir to coat. Garnish with parsley, walnuts and bacon. Serve immediately. Refrigerate leftovers.