First Step: Preheat your oven to 350°F (175°C). Butter or grease a 2-quart casserole dish to prevent sticking. Chop the cooked ham into bite-sized pieces and if using vegetables, wash and chop them as needed.

Second Step: Boil egg noodles following package directions until al dente. If using vegetables, either boil with noodles for the last 2-3 minutes or steam separately until tender but crisp. Drain noodles and vegetables well, rinsing briefly with cold water to stop cooking and prevent clumping.

Third Step: In a large mixing bowl, combine cream of mushroom soup, sour cream, milk (start with ¼ cup and add more if needed), garlic powder, onion powder, salt, and freshly cracked black pepper. Whisk together until smooth and creamy.

Fourth Step: Layer half of the cooked noodles in the casserole dish evenly. Sprinkle half of the chopped ham and shredded cheddar cheese over the noodles. If using vegetables, fold them into the ham or layers as you prefer. Spoon half of the creamy sauce mixture over the layered ingredients. Repeat layering with the remaining noodles, ham, cheese, and sauce.

Fifth Step: Dot the top layer with small bits of unsalted butter. If desired, sprinkle a half cup of plain or panko breadcrumbs evenly across the surface for a crunchy topping. Cover the casserole loosely with aluminum foil.

Sixth Step: Bake the casserole covered for 40 to 50 minutes, until it is set and creamy but not watery. For a golden-brown topping, remove the foil during the last 10 minutes of baking if breadcrumbs were used. Remove from oven and let rest for 5-10 minutes before serving to allow it to settle.