2) Bring the chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop the spaetzle in batches into the boiling stock and cook until the pasta floats to the surface. Remove the pasta to the ice bath. Drain the spaetzle and hold on a sheet pan. Continue with the other batches.
3) In a medium saute pan, melt the butter over a medium heat until it turns a light brown. Add the garlic and cook until it becomes lightly coloured. Add the spaetzle to the pan to heat through. Add the parsley, cheese, salt and pepper, to taste.
4) Serve in a bowl, garnished with the remaining Parmesan.