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Combine the chicken stock, water, bouillon and half of the stick of butter in a large deep skillet then cover and bring to a boil.
Add the noodles then cover to bring to a boil. Uncover, reduce the heat to low and cook stirring frequently 8-10 minutes or until the noodles are tender. Keep the heat low so the liquid doesn’t evaporate too quickly. If necessary add a splash more stock if the noodles aren't tender at this point and continue cooking.
Add 2 tablespoons of butter to the noodles, stir well then remove from the heat.
While the noodles are cooking, add the crackers to a zip top bag and crush to a crumb texture using a rolling pin or other tool.
In a small skillet, melt the remaining 2 tablespoons of butter to a small skillet. Add the cracker crumbs over medium heat toasting until they're lightly browned then stir in the chopped parsley and sprinkle over the noodles and serve right away.