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Bring a pot of generously salted water to a boil for the pasta.
Preheat a separate pot or large pan over medium heat and add the butter. Once melted, add the onions and sauté for 2-3 minutes until they are starting to become tender and translucent.
Add the broccoli, garlic, salt, and pepper and sauté for 3-4 more minutes until broccoli is almost tender.
Add the flour and mix it in with the veggies. Cook for 1 minute, then stir in the milk ½ cup at a time, mixing to fully incorporate before adding more. Add the cream cheese and stir until it melts into the sauce, then turn off the heat until the pasta is ready.
Boil the pasta 2 minutes less than package directions (reserve ½ cup pasta water) and transfer it into the sauce pan with a mesh skimmer or colander.
Turn the heat on the sauce and pasta back to medium and add ¼ cup pasta water. Mix the pasta with the sauce and stir in the grated parmesan. Cook for 2-3 more minutes, stirring constantly, until the sauce thickens slightly and coats the pasta. Add more pasta water if needed to loosen up the sauce.