Before beginning the sauce, make the noodles.
Heat a large skillet over medium heat, add in butter and garlic, cooking until melted down and garlic is fragrant. High heat will burn garlic quickly so be aware of the temperature
Cut cream cheese into pieces, I usually do about 2 tablespoons size blobs (so you end up with 4 blobs of cream cheese in the skillet), add into skillet whisking well until mixture is smooth and combined with the melted butter-garlic mixture.
Next, slowly pour in the cream/milk and whisk as you incorporate it.
Allow the sauce to simmer for 1-2 minutes. Then add in your shredded 3 cheese blend or Parmesan, frequently stirring to melt the cheese into the sauce mixture. Turn off the heat.
Add salt and pepper, based on flavor preference.
Using tongs, mix the cooked, drained, noodles into the large skillet with the Alfredo sauce. Stir to combine.
Top with fresh diced parsley (optional) and serve immediately.
