Creamy Fettuccine


6 oz fettuccine, uncooked
1/4 cup butter or margarine
2 tbs all-purpose flour
1/2 cup half-and-half (or light cream)
1/2 cup water
1/2 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
1/2 tsp coarsely ground black pepper
1/2 tsp garlic powder
1/2 tsp poppy seeds
1/4 tsp salt

Cook fettuccine according to package directions, omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Serves 2.