Cook onions and green pepper in butter until tender, but not brown. Stir in flour and seasonings, stirring constantly over medium-high heat until mixture is smooth and bubbly. Stir in broth, boiling until thickened. Reserve 4 egg wedges for garnish. Stir in remaining egg wedges and sour cream. Heat just to serving temperature, but do not boil. Serve over noodles or rice, garnishing with parsley and reserved egg wedges.