Into a large pasta pot over medium-high heat, add the chicken-style broth and 5 tablespoons butter. Bring to a boil then add the pasta.

Turn the heat down to a medium-low boil. Cook, stirring frequently for 8-10 minutes, until the pasta reaches al dente consistency and the liquid is mostly evaporated.

Add the remaining 5 tablespoons of butter, garlic powder, and black pepper. Stir until the butter is completely melted.

Adjust seasoning to taste, sprinkle with parsley and serve hot.