Beat 1/2 cup
(125ml) butter or margarine and cream cheese together until well blended
with a rotary beater. Stir in parsley, basil, salt and pepper. Set
aside. Cook noodles in plenty of boiling, salted water until just
tender, about 5 minutes. Drain. Return to cooking pan. Cook garlic
gently in the 1/2 cup (125ml) butter or margarine for about 2 minutes
while noodles are cooking. Add to cooked noodles and toss together with
2 forks over low heat until very hot. Remove from heat. Add 1/2 cup
Parmesan cheese and toss again. Turn out on hot serving plate. Keep hot.
Add boiling water to cream cheese mixture and blend well. Pour over hot
noodles. Sprinkle with 1/2 cup grated Parmesan cheese. Serve
immediately. Good with veal.