Creamy Parmesan Noodles

2 Cups milk
2 Tablespoons cornstarch
2 Teaspoons chicken bouillon granules
8 Ounces wide egg noodles
1/4 Grated parmesan cheese
Black pepper to taste

In large saucepan, beat 1/4 cup of milk, cornstarch and bouillon until smooth. Stir in remaining milk. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low, simmer 3 minutes, stirring occasionally.
Meanwhile, cook egg noodles according to package directions. Drain.
In large serving bowl, toss cream sauce, noodles, Parmesan cheese and pepper. Sprinkle with chopped parsley if desired.