Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

In a large pot, bring salted water to a rolling boil and add your pasta, cooking it until al dente, about 8-10 minutes.

Steam or boil the broccoli florets for about 3-5 minutes until tender but still bright green.

In a large mixing bowl, combine the cream of mushroom soup, milk, and melted butter, whisking until smooth.

Incorporate the cooked ham, steamed broccoli, drained pasta, onion powder, garlic powder, salt, and pepper into the sauce mixture. Stir gently until well combined.

Fold in the shredded cheddar cheese, reserving about a cup for topping.

Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved cheddar cheese on top.

Mix breadcrumbs with melted butter and sprinkle over the cheese layer.

Bake for 25-30 minutes until the casserole is bubbly and the top is golden brown.

Allow the casserole to rest for 5-10 minutes before serving.