Stir the warm water, yeast, softened butter, sugar, and salt together in a large bowl. Add in about 3½ cups of flour and mix well. Stir in enough additional flour to make a soft dough that forms a ball and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead until smooth. Add in more flour, a little at a time, to keep the dough from sticking. The dough is ready when it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest on the countertop for 15 minutes. This will help the gluten relax a bit so it will be easier to shape in the next step.
Divide the dough into 16 pieces. Using your hands, roll each piece into a 7-inch long breadstick. Place the breadsticks a few inches apart on a greased baking sheet.
Cover the breadsticks with a clean kitchen towel and let rise in a warm place for 45 minutes. The dough is ready when it looks puffy and has almost doubled in size.
Towards the end of the rising time heat the oven to 400 degrees. Brush the breadsticks with melted butter and then bake for 10-15 minutes, or until the bottoms are lightly browned.
Remove the breadsticks from the oven and brush again with melted butter. Immediately sprinkle with garlic powder and oregano to taste. Transfer to a wire rack to cool.
Serve these breadsticks warm out of the oven. They are especially delicious with homemade soup! Enjoy!