Place beans in a large saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp tender.
Meanwhile, in a large skillet, melt butter over medium heat.
Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat.
In a small bowl, combine egg yolks and milk.
Stir a small amount of hot broth mixture into egg mixture.
Return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
Stir in parsley. Drain beans; top with sauce.
