In large saucepan, beat 1/4 cup of the 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.