In small bowl, combine flour, parsley and garlic salt; mix well. Make a well in center of mixture. Add eggs and water; mix until firm dough forms.
On floured surface, knead dough 2 to 3 minutes or until smooth. With floured rolling pin, roll out half of dough at a time into 1/16 to 1/8-inch-thick rectangle. Sprinkle dough lightly with flour. Starting at short side, loosely fold dough over into thirds. With kitchen scissors or sharp knife, cut dough crosswise into 1/4 to 1/2-inch strips; cut strips into 2-inch-long pieces. Place noodles on lightly floured towel. Let stand 15 to 20 minutes to dry.
Meanwhile, add water to 4-qt. Dutch oven; salt water if desired. Bring to a boil.
Add noodles to boiling water; return to a boil. Cook 5 to 8 minutes or until of desired doneness, stirring occasionally. Drain.
Melt butter in large skillet over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until crumbs are golden brown. Carefully stir in cooked noodles; cook 3 to 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with cheese; stir to coat and melt. If desired, sprinkle with additional chopped fresh parsley.