In a large pot over medium heat, melt 2 Tbsp of butter and then add the minced garlic and cook for 1 minute, stirring.
Pour the chicken broth into the pot and stir in the Italian seasoning, onion powder, salt and pepper. Stir in the milk, then bring the liquid to a boil.
Once boiling, add the pasta and allow to simmer for about 4-5 minutes. Stir occasionally to prevent the pasta from cooking.
Once the pasta is cooked al dente, remove the pot from the heat source and add the last 2 Tbsp of butter and parmesan cheese. Stir together evenly.
Season with salt and pepper and a little bit more grated parmesan if desired. Scoop into bowls, serve and enjoy!