Preheat your oven to 375F and move the rack to the top third of the oven.
Boil the egg noodles for one minute less than package directions indicate, then drain them and add them to a 9x13 casserole dish.
Add the chicken and ham to the casserole dish.
Meanwhile, melt the butter in a skillet, then stir in the flour and cook for 1-2 minutes until lightly golden.
Stir in the garlic, Zoup! Culinary Concentrate™ Chicken Bone Broth, and Dijon mustard, and let it cook for about 30 seconds.
Whisk in the cream and water (ensure there's no lumps), then add in some pepper. Let it cook for 4-5 minutes or until it starts to thicken up (should be similar consistency to Alfredo sauce). Don't let it get too thick as it'll thicken up more in the oven.
Take the skillet off the heat and stir in the Swiss cheese until smooth, then pour the sauce into the casserole dish. Toss it and smooth it out in an even layer.
Melt the butter in a small bowl and toss with the panko breadcrumbs.
Top the casserole with the mozzarella cheese, then sprinkle the panko/butter mixture on top of the cheese.
Bake, uncovered, for 25-30 minutes or until it's hot and bubbly.