Preheat your oven to 375°F (190°C) and coat a 9x13 inch baking dish with non-stick spray.

Cook the egg noodles according to the package instructions, stopping 1-2 minutes early. Drain and set aside.

In a large mixing bowl, whisk together the cream of soup, sour cream, milk, and seasonings until smooth.

Gently fold in the diced ham, 1½ cups cheddar cheese, and the slightly undercooked egg noodles into the creamy mixture.

Pour the noodle mixture into the baking dish, cover with aluminum foil, and bake for 30 minutes.

Remove the foil, sprinkle the remaining ½ cup cheddar cheese on top, and bake uncovered for an additional 5 minutes.

Let the casserole cool for 10-15 minutes before serving.