Cook small mussel noodles (500 g) in plenty of water with salt (2 teaspoons of salt) according to the package instructions (here: 10 - 12 minutes) until al dente, drain through a kitchen sieve and rinse in cold water. Boil the eggs hard, quench, peel them off and chop them into small cubes. Cook the carrot in the pasta water for about 5 - 6 minutes, remove and finely dice. Clean / core, wash and finely dice the peppers. Put all ingredients (pasta, eggs, corn, carrots, bell peppers, mayonnaise, cooking cream, salt and mild curry powder) in a large bowl and mix well. Chill until serving and let steep for a few hours.