Easy Fettucini Alfredo

A rich and wonderful fettuccine my friend Linda  served  years ago at "Club" - when we all raved about it, she produced a Philadelphia Cream Cheese box with the recipe on the back.   It's as fast and fabulous as it gets and I don't think it's possible for the alfredo sauce to break.

Cook 8 oz. fettuccine as directed. While it's cooking, put 8 oz cubed cream cheese in a large sauce pan on low heat and stir in 1/2 c. butter, 1 c. ( 4 oz) Parmesan cheese, and 1/2 c. milk. Cook and stir til smooth.

Add the cooked, drained fettuccine. Serve immediately with a sprinkle of parsley for color, and additional Parmesan if desired.