Put on a pot of water for the noodles at the beginning so it cuts cooking time. The water should be starting to boil at the same time your butter is browning. I used a small stock pot for my noodles and filled it ¾ full of water, and added salt once it boiled.
In a small dutch oven cook the butter over medium heat until it bubbles and foams. It will start to develop brown specks as it begins to emit a nutty aroma. Whisk until it's lightly golden brown, then toss in the garlic for about 1 minute. At this point, your butter should be perfectly golden and your garlic will smell fragrant. Remove the pan from heat to stop the cooking process. The entire process should take about 5 to 8 minutes, depending on your stove and pan. Keep the pan nearby because you will use that one for the final process.
Toss the noodles in the water and cook for one minute less than the package requires. Reserve about 1 cup of the pasta water. Drain the pasta, but do NOT rinse it.
Put the dutch oven back on the burner over medium-low heat. Toss the cooked noodles in, stirring to coat the noodles evenly with the butter and garlic. Toss about ½ of the parmesan, and about ¼ to ½ cup of reserved pasta water into the dutch oven, stir until pasta is creamy and smooth. Remove from heat.
Sprinkle with remaining parmesan. Garnish with parsley, if desired. If you don't have fresh you can use dried.
Serve with a big old brown butter loving smile!
Toss the egg noodles in hot boiling water.