4-5 qt. boiling water
2 chicken bouillon cubes
4 tbsp. coarse salt
1 lb. wide egg noodles
2 tbsp. butter
1/4 c. thickly diced ham
1 c. whipping cream
1/2 c. grated Parmesan

Add bouillon cubes and salt to boiling water. When water is boiling rapidly, add noodles. Cook, stirring frequently and gently until noodles are al dente (5-7 minutes). Drain well and keep warm.

Meanwhile, in a large saucepan, melt butter; add diced ham and cook over medium to high heat until meat begins to brown slightly, 3-5 minutes.

Low heat and add 3/4 cup cream. Simmer mixture slowly, stirring frequently, until reduced by 1/3. Stir in half of the cheese and blend well. Add cooked noodles and toss to coat. Add remaining cream, toss again, and sprinkle with remaining cheese. Serve immediately.