Saute onion and bell pepper in margarine/butter until wilted. Add flour, tails, parsley flakes, and a little milk to thin out. Cover and cook 11 minutes stirring frequently. Add cheese and half and half cream. Cook on low fire for 30 minutes. Boil fettuccine in salty water, drain and mix with sauce in greased 13X9 baking pan. Top with Romano cheese (optional). Bake at 325F for 30 minutes.
Cajun Country -- New Iberia, Louisiana