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Heat butter in a large skillet over medium high heat. Add onion and garlic and sauté for 1-2 minutes. Add the bulgur and toss with butter, garlic and onion for a minute or two until coated. Add a splash of white wine if you want.
Add 1 cup of chicken or vegetable broth and stir gently with a wooden spoon. Simmer gently until most of the liquid has evaporated, then add another half cup. Repeat this process over about 15-20 minutes until the bulgur is almost completely soft, and the whole thing takes on a creamy texture.
Adjust seasoning with salt and pepper; add herbs and toss to combine. Top generously with Parmesan and chili powder if you want.