This recipe is from Everyday Food magazine.

3/4 pound broccoli, trimmed, cut into florets
1 tablespoon olive oil
Coarse salt and ground pepper
6 ounces wide egg noodles
5 ounces cream cheese, room temperature
6 ounces thinly sliced deli ham, cut into 3/4-inch pieces
Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccli with oil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Roast until broccoli is tender and lightly browned, about 15 to 20 minutes, stirring occasionally.

Meanwhile, cook noodles in a large pot of boiling salted water until tender, but still firm to bite. Drain, reserving 2 cups cooking liquid.

Place empty pasta pot over medium-low heat. Add cream cheese and 1 cup cooking liquid. Whisk until smooth. Add broccoli and ham. Cook until hot. Gently fold in noodles. Thin sauce to desired consistency with remaining cooking liquid. Season to taste with salt and pepper.