In a large mixing bowl, combine the flour, salt, and nutmeg (if using). In a separate bowl, whisk together the eggs and milk. Gradually add the egg mixture to the flour mixture, stirring until a smooth batter forms. The batter should be thick but pourable.

Bring a large pot of salted water to a boil. Place a spaetzle maker over the pot. Alternatively, use a colander with large holes.

Pour the batter into the spaetzle maker or colander, and press it through the holes into the boiling water.

Cook the spaetzle until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a bowl. Repeat until all the batter is used.

In a large frying pan, melt the butter over medium heat. Add the cooked spaetzle to the pan and sauté until golden brown, about 5-7 minutes. Stir occasionally to ensure even browning.

Transfer the spaetzle to a serving dish. Garnish with chopped fresh parsley, if desired. Serve immediately as a side dish or main course.