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Fill a large pot halfway with water. Add salt and bring to a boil. Add bouillon powder and malfaldine noodles and cook until al dente (about 8 minutes).
Reserve 1 cup of pasta water and drain the rest. Set noodles aside while you prepare the garlic butter sauce.
In the same pot you used to make the noodles, melt the butter and chicken bouillon powder. Stir to mix together. Add garlic and cook 1 more minute.
Add ½ cup of reserved pasta water and stir to combine.
Add noodles and parmesan to the pot and toss to combine. Add more pasta water, a little at a time, if needed, until the buttered noodles reach your desired consistency.
Top with parsley and additional parmesan cheese. Serve warm.