Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, salt, and baking powder.
Combine milk and eggs, stirring with a whisk.
Add milk mixture to flour mixture, stirring with a whisk until combined.
Let stand 10 minutes.
Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 2 minutes or until done (spaetzle will rise to surface).
Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
Add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. Repeat with remaining butter and cooked spaetzle.
