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Heat a skillet over medium-high heat. Add Panko, butter, and parmesan cheese. Cook, stirring frequently, for 2 to 3 minutes or until golden brown. Transfer to a bowl for serving.
Cook the egg noodles according to package directions. Drain but do not rinse.
In a large skillet, melt the butter and thyme over medium-high heat. Season the chicken with salt and add it to the skillet. Cook until browned and cooked through, about 6 minutes. Transfer to a bowl.
Reduce the heat to medium and add the cream cheese, onion powder, and garlic powder. Stir until the cream cheese is smooth. Whisk the chicken broth and cornstarch. Add to the skillet with the mustard and whisk until smooth. Simmer uncovered 2 to 3 minutes or until slightly thickened.
Add the chicken with any juices, cheese, and ham. Stir well to combine until the cheese is melted. Stir in the egg noodles and simmer 1 minute more. Taste and season with additional salt and pepper if desired.
Spoon the pasta into bowls and top with the parmesan crumbs.