Melt butter in a medium saucepan over medium-high heat; add mushrooms and ham, and sauté 7 minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring until thoroughly heated. (Do not boil.)
Fill each pastry shell with 1/3 cup mixture. Sprinkle evenly with chopped egg. Sprinkle with pepper, paprika, and parsley, if desired.