Melt 1 tablespoon of butter in a deep pot. Add the water, salt, and egg noodles, and cook until the noodles are tender. In a separate saucepan, melt the remaining butter and add most of the kashk. Sauté until it turns a light orange color. Mix the unroasted kashk with the noodles and top with the sautéed kashk and walnuts. Serve. Enjoy!