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Bring chicken broth to a boil in large saucepan. Add noodles and cook for about 3 minutes, until noodles are half cooked. Add chicken, mushrooms and scallions, cook for 1 minute longer. Break eggs, one by one, into a cup, slide each egg into gently simmering soup and cook for 3 minutes. Carefully remove eggs with slotted spoon and place one in each soup bowl. Stir soy sauce and parsley into soup. Pour soup over eggs and serve immediately. Serves 4