salt and pepper to taste (I suggest only a little salt because the ham and cheese already contains salt.
8ozof chicken or turkey stock
7or 8 oz shredded Cheddar Jack cheese
Preheat oven to 400F.
Cook egg noodles according to package directions (use salted water) minus one minute and drain.
Meanwhile, make the cheese sauce by adding butter and flour to a medium sauce pan on med/low heat. Stir to make a roux. As soon as the butter has melted and is mixed with flour, add half of the heavy cream until well mixed. Continue stirring. Add remaining cream and continue stirring until well incorporated. Add the chicken stock and continue stirring. Sauce will thicken in about 5 min or so. Always stir it so it get creamy. Add the cheese and stir until cheese melts. Remove from heat.
Add the cooked and drained pasta back into the pot in which it was cooked along with the cheese sauce. Add the ham, turkey, garlic powder, salt and pepper. Stir together until well combined.
Add the pasta mixture to a 11"x 7" or 2 qt (2 ltr) oil sprayed baking dish and bake in oven for 20 min uncovered in the middle position rack or cover with foil.
The cheese sauce and cutting the ham and turkey, which is the prep time (10 min) can be done while the pasta is cooking. Therefore, this casserole can be ready in about 35 min total time.