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In a small skillet, melt the butter over medium heat. Cook for 3-4 minutes, swirling occasionally, until the butter turns a light golden brown color and becomes fragrant.
Add the minced garlic and cook for just 30 seconds to 1 minute until fragrant. Do not let the garlic brown.
Remove pan from the heat and stir in the lemon juice and chopped fresh parsley. Season generously with salt and pepper.
Add your cooked spätzle dumplings to the buttery sauce and toss thoroughly until fully coated. The starchy pasta water clinging to the dumplings will help emulsify the sauce.
Adjust seasoning as needed and serve immediately. Garnish with more parsley, grated parmesan or lemon zest if desired.