Kitchen's Garden

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain

1. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
2. Toss pasta lightly with sauce, coating well.
3. Leftovers freeze well.