Slice the mushrooms and sauté them with salt, pepper, garlic powder, and onion powder.

Add the butter and continue sautéing.

Add the cream and cream cheese, then stir until smooth.

Add the Parmesan cheese and mix well. Then add the milk and chopped parsley.

Add the cooked pasta along with 8–10 ladles of the reserved pasta cooking water. Mix well and cook until the milk and excess liquid have evaporated.