Melt the butter in a large saucepan over medium heat. If you like garlic, you can add about 1 T. minced garlic (more or less to your taste) in with the butter. Once the butter is melted and the garlic is a little toasted, add the cream cheese, and stir until melted. Use a whisk and add the milk until it reaches the desires consistency. (Start with 3/4 c. and add more if you like it thinner.) Stir in the parmesan cheese, and bring to a low boil, stirring often so it doesn't burn. Add salt and pepper to taste. Serve over pasta, and sprinkle with a little more parmesan cheese and fresh parsley.