In a medium non-stick pan, melt the butter over medium heat.

Add the cream cheese and garlic powder, stirring constantly until smooth.

Slowly pour in the milk, whisking continuously to prevent any lumps.

Stir in the grated Parmesan and black pepper, and continue cooking until the sauce thickens to your liking.

Remove from heat promptly to avoid over-thickening; if it becomes too thick, thin it with additional milk.

Serve immediately by tossing with freshly cooked pasta.