Smoked Ham Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish lightly with nonstick cooking spray.

Step 3 -In a small bowl, add the panko breadcrumbs and 6 tablespoons of the melted butter and stir to combine.

Step 4 -In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.

Step 5 -Drain the pasta.

Step 6 -In a large, high-sided skillet over medium heat, melt 2 tablespoons of the butter.

Step 7 -Add the onion, the celery, and the garlic to the melted butter and cook, while stirring, until very soft, about 8-10 minutes.

Step 8 -Add the remaining butter to the skillet and let it melt until bubbly.

Step 9 -Sprinkle the flour over the vegetable mixture and cook, while whisking constantly, until it is evenly combined and golden, about 1-2 minutes.

Step 10 -Transfer the skillet from the heat.

Step 11 -Slowly add the milk to the vegetable mixture, while whisking constantly.

Step 12 -Return the skillet to medium heat and cook until the milk mixture begins to thicken enough to coat the back of a spoon, about 3-5 minutes.

Step 13 -Reduce the heat to low.

Step 14 -Add the Worcestershire sauce, the hot sauce, the salt, the pepper, the chopped sage, the chopped thyme, the cheddar, the cream cheese, and the peas to the skillet and stir to combine.

Step 15 -Add the egg noodles to the empty pot they were cooked in.

Step 16 -Add the ham and the sauce mixture to the pot and stir to combine well.

Step 17 -Pour the ham mixture into the prepared baking dish.

Step 18 -Bake the casserole until it is heated through and bubbly, about 25-30 minutes.

Step 19 -Sprinkle the breadcrumb topping over the casserole and set the oven to broil.

Step 20 -Broil the casserole, while watching closely so it doesn't burn, until the topping is golden-brown, about 3-5 minutes.

Step 21 -Serve garnished with the remaining whole sage leaves and the remaining whole thyme leaves.