Bring a pot of water to a boil. Once boiling, place noodles and stir frequently. Boil the noodles until they are tender.
Place a 2" deep cast iron on the stove top and preheat your cast iron on medium-low heat until it is warm and ready. Mince the garlic.
When hot, place butter in the pan and spread around until fully melted. Once melted, add in garlic and stir until fragrant. Then add in flour and stir frequently until it looks clumpy.
Once it looks clumpy, slowly pour in the bone broth and whisk together well. The rue should start to become thick.
After everything is all mixed together well and most of the clumps are stirred through, slowly pour in the milk. Keep whisking as you stir to create the perfect rue.
Shred the parmesan cheese. I prefer to have the shavings a little thicker for this sauce.
When the cheese is shredded, add it to the mixture and stir till it is all mixed through with no clumps.
Spice with salt, pepper, and parsley.
Drain noodles then add them to the rue and combine evenly.
Top with extra parsley and parmesan cheese, and dinner is served!