Melt butter in medium saucepan; add shallots, garlic, peppercorns and black pepper. Sauté 2 minutes.
Add brandy. Carefully ignite sauce; let flame 3-4 minutes or until alcohol is burned off. Continue cooking 2-3 minutes.
Add Extra Melt Cheese Sauce; simmer, stirring constantly, 3 minutes.
Stir in mustard; simmer 5 minutes.
Garnish with parsley to serve.