Put the butter and cream cheese in a sauce pan on low heat until it is melted.
Add whipping cream, 2 cups of milk, the bouillion, and pepper.
Cook on medium heat for about 5 minutes, making sure to stir the bottom to prevent it from burning.
In a small cup, add 1/2 cup milk and cornstarch an stir really well and add it to the sauce. {This will thicken the alfredo}
Continue to stir and cook for 5 more minutes on medium/low heat