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Place a large Dutch oven or deep skillet over medium high heat. Add the butter. Once melted, add the onion and cook, stirring frequently, until soft, about 5 minutes. Season with salt and pepper.
Add the ham, parsley, garlic salt, lemon pepper, garlic powder, dried dill, and onion powder to the pot. Stir and cook for a few minutes.
Add the pasta and the water to the pot. Bring to a simmer, then place the lid on the pot and cook for 8 minutes. Remove the lid and continue to cook, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente, another 5-7 minutes more.
Remove from the heat and stir in the sour cream. Then stir in the Monterey Jack cheese and the parmesan.
Serve hot.