Add the butter to a large skillet or saucepan and melt it over medium-low heat.

Once the butter is melted, stir in the flour and whisk for a couple minutes, until lumps are gone.

Pour in the half and half, add in the salt, garlic powder, onion powder, and optional pepper. Stir it together with the butter/flour mixture.

Allow the mixture to gently warm and simmer. Keep the heat relatively low—you don't need a hard boil to make a creamy Alfredo sauce. (Although if I am in a hurry, I turn the temp up and watch it closely, stirring constantly so it doesn't burn.)

Once it gets hot, and you notice it is thickened, you can remove it from the heat. It will continue to thicken slightly as it cools.

Taste you sauce and see how the salt level is. You can add more salt and pepper to taste and if you add too much salt, you can add a little more half and half.

You have the option to pour over pasta noodles on the plate or to mix it all up before you serve it. In our house, we prefer to pour it over individual servings to accommodate for those who want chicken, pepper etc.

I usually make the base sauce without pepper and add it to those plates that want it.

Serve immediately with Parmesan cheese and black pepper on top.