Cook and drain the noodles. Pour in a large bowl and sprinkle heavily with the Parmesan cheese, turning with a fork to coat the noodles well.
In a large saucepan melt the butter. When the butter melts, it will bubble up once and then subside. When it starts to bubble up again use a large spoon to keep a "hole" poked in the bubbles so you can see the color. When it get copper colored, immediately pour over the pasta. The color change is fairly fast so you really have to watch it closely or you'll end up with Black Buttered Noodles, which aren't worth anything unless that's the way you like `em.
While we're cooking with Browned Butter, here's my favorite way to fix cauliflower, the whole secret is not to over cook the cauliflower.