This was quite tasty, with the alterations listed below.

4 oz noodles
10 1/2 oz condensed cream of mushroom soup (or uncondensed portabella)
1/2 c milk (leave out if you use uncondensed soup)
1 tsp instant minced onion (or grate an appropos amount of fresh)
2 tsps prepared mustard
1 c sour cream
2 c leftover cooked ham, cubed or slivered
1/4 c packaged dry bread crumbs
1 1/2 T butter, melted
1 T grated Parmesan cheese

Preheat oven to 350.  Grease 1 1/2 qt casserole.
Make pasta as directed.  Drain and rinse with cold water.
Combine soup and milk in small saucepan, combining until smooth.  If not using condensed soup, just heat it through.
Add onion, mustard and sour cream, stirring until smooth.
In prepared casserole, layer half the noodles, ham, and sauce.  Repeat.
Bake for 25 to 30 minutes or until golden brown.