Step 1

Preheat the oven to 350 F (176 C). Lightly grease a 9x13 casserole dish with cooking spray.

Step 2

Bring a large pot of salted water to a boil. Once the water is boiling, add the egg noodles and cook to al dente (according to the package instructions).

Step 3

Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the pan. Once melted, add in the garlic and saute for about 1 minute (or until aromatic).

Step 4

Sprinkle the flour over the melted butter and stir, creating a roux. Add the milk and chicken broth to a large liquid measuring cup, then mix to combine. Slowly pour the milk and chicken broth mixture into the roux, while whisking constantly. Continue whisking until it reaches a smooth consistency.

Step 5

Whisk in the dried parsley, onion powder, and black pepper. Mix in the sour cream and 1 cup of the shredded mozzarella cheese. Let it simmer for 4 minutes, while continuing to whisk (or until the cheese is melted and the sauce has thickened a bit).

Step 6

Add in the cooked egg noodles and diced ham. Gently mix until the sauce evenly coats the noodles.

Step 7

Pour the ham and noodles into the prepared casserole dish, and sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 15 minutes (or until the cheese has melted and the edges are just starting to turn golden brown).

Step 8

Remove from the oven and let it rest for 5 minutes before serving.