Melt butter over medium heat. Add garlic and cook for about 2 min stirring the whole time. Stir in dried basil. Add the cream cheese stirring with the whisk until the mixture is smooth. It will look curdled at first but with constant whisking for 2-3 min, it will become a smooth creamy paste. Stir in sun dried tomatoes.

Over medium heat, add the milk and whisk quickly and constantly until it becomes into a sauce. Stir in the parm cheese pepper and salt. Cook over medium heat stirring until the cheese is melted and sauce is desired consistency, 5-10 min. Serve over hot cooked noodles.

TO FREEZE. put noodles and sauce into 2 9x9 pans. To cook when frozen: 40 min at 350. To cook thawed: 350 for 30 min.