In a cold medium-sized skillet, add 2 tablespoons of unsalted butter and minced garlic. Turn the heat to medium, allowing the butter to melt gently while stirring, until the garlic turns golden brown, about 2-3 minutes.

Once the garlic is golden, pour in 2 cups of chicken stock and season with salt and black pepper to taste. Bring to a gentle boil, stirring occasionally, for about 3-4 minutes.

Add 1 package of instant ramen noodles to the bubbling stock mixture, stirring gently every 20-30 seconds for about 3-4 minutes until tender.

Continue cooking until the moisture has mostly evaporated, approximately 2-3 minutes, ensuring the noodles absorb the garlic butter flavor.

Remove from heat and stir in the remaining tablespoon of unsalted butter and freshly chopped parsley. Allow to rest for a minute before serving.