Preheat your oven to 375°F (190°C) and grease a baking dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the diced ham, cooked noodles, cream of mushroom soup, cheese, and frozen peas. Mix until all ingredients are evenly coated.
Transfer the mixture to the prepared baking dish.
Bake for 25-30 minutes, or until the top is golden and bubbly.
Allow it to cool for a few minutes before serving.
Notes
Feel free to play around with other vegetables, like bell peppers or mushrooms, for added flavor and texture.
If the casserole seems too dry after baking, add a bit of milk or broth.
For a crunchy top, add a layer of breadcrumbs and a bit of melted butter before baking.
Let the casserole sit for a few minutes after baking. This allows it to firm up and makes serving easier.
If making ahead, assemble the casserole but hold off on baking. Refrigerate it, then bake just before serving.