8 oz. cream cheese, cut in bits
3/4 cup Parmesan cheese, grated
1/2 cup butter or margarine
1/2 cup milk
8 oz. fettuccine, cooked and drained

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers can be frozen.