Cheesy Mushroom Pasta

The original recipe called for pappardelle pasta, which I love -- wide noodles that catch and stand up to a good deal of sauce. But I had some mixed veggie noodles which were wide and rippled enough to do the same. Either, I believe would do very well; it was a hearty meal, very balanced flavor; great with a side salad. Would probably be fine even without the ham steak if you needed a vegetarian meal (not vegan, with the milk & cheese); the mushrooms give it a meatiness. Might need a little extra salt.

Ingredients
2 T butter
4 ounces ham steak, small diced
1 onion, chopped
2 cloves garlic minced
s&p to taste
12 oz buttom mushrooms, sliced
2 T flour
3 C whole milk
8-10 oz pappardelle pasta
2 oz (½ C) grated havarti cheese
3 oz (6 T) grated parmesan
2 T chopped fresh parsley

Directions
Begin bringing large pot of salted water to boil (for pasta).
Melt butter in large ovenproof skillet over medium heat. Add ham, onion, and garlic. Cook, stirring occasionally, until onion is translucent (3-5 minutes). Add mushrooms, cook another 3-5 minutes until tender.

Sprinkle in flour, stirring to coat ingredients. Gradually add milk, stirring; bring to a simmer. Continue to simmer, stirring gently, until thick and creamy. Remove from heat. Season with salt and pepper to taste.

Preheat broiler. Add pasta to boiling water; cook until al dente. Reserve ½ C pasta water; drain pasta. Add pasta to skillet with mushroom sauce. Also add havarti, parsley and half of the parmesan. Fold together pasta, sauce, cheeses and parsley until well coated. Use reserved pasta water to thin sauce if/as needed. Sprinkle with remaining parmesan. Broil until bubbly and lightly browned.