Boil your pasta according to package directions. Reserve one cup of the pasta water when the pasta is done cooking. Set it aside, you may not feel the need to use it but you may need it to thin out the sauce.

In a deep sided skillet, melt your butter on a low temperature and add your garlic powder, onion powder, tarragon and tomato powder IF you are using the tomato powder. Sauté for a minute or two.

Add your bouillon to a bowl and add 1 cup of the hot water to the bouillon , whisk to dissolve the bouillon. Add to the skillet, along with the three cups of hot water remaining, turn up the heat slightly and whisk this in and let this come to a slow boil. If you did not use tomato powder, add your ketchup at this time.

Cut your cream cheese into small squares and add it to the broth in the skillet a little at a time, whisking slowly while the cream cheese melts into the broth. Repeat until all the cream cheese is used. This will take a little time. The cream cheese gets MOSTLY melted in but you may see a tiny bit of bits of cream cheese. Let this all simmer for about 10 minutes, whisking occasionally.

Drain your pasta and reserve and don't forget to reserve some of the pasta water, you can use this to thin out your sauce if needed, at the end.

Add the drained pasta to the skillet, toss well to coat. Your sauce should still be slightly liquidy. Let the pasta simmer in the sauce for 8 minutes. If you need to thin it out (you shouldn't have to) you can add a little of the pasta water a little at a time.

Turn off heat and let pasta sit for a couple of minutes. Top the whole pan with black pepper and sliced chives. Serve!