Fill a large pot with water and add the garlic.

Bring the water to a rolling boil.

Add the chard to the boiling water and cook for 2 minutes.

Drain the chard and garlic, setting them aside.

In a bowl, combine the flour, thyme, baking powder, salt, and pepper.

Mince the garlic extremely finely or press through a press.

In a separate bowl, whisk the eggs and add the minced garlic, milk, and 3/4 cup of water.

Gradually add the flour mixture to the egg mixture, stirring until just mixed.

In a large pot, boil 4 quarts of water and add the chicken bouillon cube.

Bring the bouillon water to a rolling boil.

In batches, spoon some of the dough into a colander positioned over the pot of boiling liquid.

Press the dough through the holes in the colander into the boiling liquid using a wooden spoon or spatula.

Cook the spaetzle until they float (approximately 1 minute), then remove with a slotted spoon to a serving dish or casserole dish to keep warm.

Ensure excess liquid is drained from the spaetzle.

Repeat the batch cooking process until all the dough is used.

Mix the chopped fresh parsley with the spaetzle and keep warm.

In a large nonstick pan, cook the kielbasa over medium-high heat for approximately 4 minutes, until browned on both sides. Remove from pan.

Add the sliced carrots to the pan and cook until tender, approximately 2-4 minutes.

Return the chard and kielbasa to the pan and heat, stirring until hot.

Place the spaetzle on a serving dish and top with the hot kielbasa mixture.

Serve with beer, if desired.