6 tbsp. butter
1 1/2 c. milk
4 oz. cream cheese
1/3 c. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
10 oz. fettucini or med. size egg noodles

Melt 4 tablespoons butter in milk; add cream cheese, stirring until smooth. Cook slowly to thicken slightly. DO NOT BOIL. Stir occasionally. Cook noodles "al dente" (tender, but a little resistant to bite), and drain. Toss with 2 tablespoons butter, grated cheese, salt and pepper, and add 1/3 of sauce. Serve, using remaining sauce and additional cheese for topping. Serves 6.