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Melt butter in a medium, non stick saucepan over medium to medium-Low heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Stir in Parmesan a little at a time, to smooth out lumps with whisk. Add milk, a little at a time, whisking to smooth out lumps, stir in pepper, nutmeg, and oregano. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. Top with fresh parsley as garnish.
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