Fettucine Alfredo - Charlene Fletcher

(All of our kids will beg for this if you give them the chance.  We have added chicken pieces, shrimp, broccoli, or other things to this as well.)

1 lb fettucine noodles                        

2 tbsp margarine
2 tbsp flour                                          
1½ cups skim milk
⅓ cup parmesan cheese                    
1 tsp fresh lemon juice
⅛ tsp ground white pepper                
2 tbsp fresh parsley
2 tbsp parmesan cheese

Cook fettucine noodles according to package directions, omitting salt.  Set aside and keep warm. Melt margarine in a medium saucepan over medium heat.  Add flour.  Cook 1 to 2 minutes, stirring constantly.  Whisk in milk and bring to a boil.  Reduce heat to low and add more milk if thinner consistency is desired.  Add ⅓ cup Parmesan cheese, lemon juice and pepper.  Pour sauce over warm fettucine noodles and garnish with chopped parsley and remaining 2 tbsp. Parmesan cheese.  Serves 4. (To make Chicken Fettucine - I add boiled skinless/boneless chicken pieces.)