Cook pasta in a large pot of boiling water until al dente. Drain and rinse, set aside.
Meanwhile, place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a medium bowl, mix together mayonnaise, sour cream, dry mustard, and sweet pickle juice, season to taste with salt and black pepper.
In a large bowl, combine pasta, celery, onion, olives, sweet pickles, carrots, green pepper, celery seeds, and eggs. Stir in dressing, and mix well.