In a large, deep skillet over medium heat, bring water, broth and half of the butter to a boil. Add noodles and stir frequently with tongs or a wooden spoon for about 12-14 minutes or until most of the liquid is absorbed and pasta is cooked.
The remaining liquid will be thick to create the sauce. Add the rest of the butter to the pan, turn off the heat, and stir to coat.
Taste and add salt and pepper as desired. Garnish with fresh minced parsley.
Parmesan buttered noodles: stir in ¼ cup fresh grated parmesan at the end. Garlic buttered noodles: Add 1-2 cloves of garlic, minced, to the boiling water and cook with the pasta.For a lower calorie dish, reduce the butter by half.To double the recipe: double the amount of noodles and butter, but only add about 50% more liquid. You can double that too, but you might be ladeling some out once the noodles are cooked.