Whisk together eggs, cream, salt, nutmeg, and pepper in a bowl. Set aside.

Heat butter in a pan over medium heat.

Add sliced mushrooms and diced onion to the pan.

Cook until the mushrooms and onions are soft and fragrant (about 5-7 minutes).

Add the prepared spaetzle noodles to the pan.

Toast the spaetzle for 2-3 minutes, or until they start to brown slightly.

Season the spaetzle and mushroom mixture with salt and pepper to taste.

Stir in the chopped fresh parsley.

Pour the egg mixture over the spaetzle and mushroom mixture.

Reduce heat to low and stir continuously until the eggs are cooked through and set.

Garnish with additional fresh parsley before serving.