Smoked Ham Peas and Carrots Bake

Preheat oven to 375°F. Bring a large pot of lightly salted water to boil. Coat a 9 x 13 baking dish with cooking spray.
Cook egg noodles al dente, according to package directions. Drain, reserving 1 cup of pasta water.
Melt 3 tablespoons butter in a large skillet over medium-high heat. Whisk in flour and continue to whisk until combined to make a roux. Whisk milk into the flour mixture a cup at a time. Make sure there are no lumps and the sauce is smooth before adding more milk. Bring the sauce to a simmer. Stir in the salt, pepper, thyme and rosemary.
Add the mozzarella, ham and vegetables to the sauce and stir until the cheese is melted. Fold in the cooked pasta until coated with sauce. Transfer to the prepared baking dish. **If the mixture seems too thick, add pasta water 1/4 cup at a time until consistency that let's you easily stir the mixture.
Melt the butter in a small saucepan or microwave. Stir the breadcrumbs into the butter.
Sprinkle the cheddar cheese over the pasta mixture, then sprinkle the beadcrumbs over cheese. Bake 20 minutes or until the top is golden brown and the sauce is bubbly. Cool slightly before cutting and serving.