Bring soup to a boil. Add carrots, peas and noodles to the clear soup, simmer for ten minutes.
Grease two small ramekins.
For the green egg casserole, mix one egg, parsley and half the milk; for the yellow egg casserole, mix one egg, cheese and the remaining milk; season each and pour into ramekin. Place the ramekins in a saucepan of boiling water and set over medium heat.
Turn out egg custard, cut into slices and cut out figures with cookie cutters. Add egg drop figures to soup, bring to table.