Cook fettuccine as directed on package, omitting salt. Drain:return to saucepan. Cover to keep warm: set aside. Meanwhile, in medium bowl, stir milk,flour,salt,black pepper and red pepper with wire whisk until smooth. In 2 quart saucepan,melt butter over medium-low heat.Add garlic;cook 1 minute,stirring constantly.With wire whisk,stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6-8 minutes or until mixture thickens and boils. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine;toss to coat. Sprinkle with parsley.