Step 1

Preheat the oven to 350°F. Lightly grease a 9x13 casserole dish.

Step 2

Cook the egg noodles in a large pot of salted boiling water until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk to create a roux.

Step 4

Gradually pour in the milk and chicken broth, whisking constantly until smooth. Stir in the parsley, onion powder, and black pepper.

Step 5

Mix in the sour cream and 1 cup of the shredded cheddar until melted and the sauce has thickened slightly, about 4 minutes.

Step 6

Add the cooked noodles and diced ham to the sauce. Gently stir until everything is evenly coated.

Step 7

Transfer the mixture to the prepared casserole dish. Top with the remaining 1 cup of shredded cheddar.

Step 8

Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbling.

Step 9

Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.