Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, diced turkey ham, shredded Swiss cheese, and cooked egg noodles.
In a separate bowl, whisk together the condensed cream of mushroom soup, sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
Pour the creamy sauce over the chicken mixture and gently stir until all ingredients are evenly coated.
Transfer the mixture into a greased 9×13-inch casserole dish and spread evenly.
In a small bowl, mix the dry bread crumbs with the melted butter until the crumbs are well coated.
Sprinkle the buttered bread crumbs evenly over the top of the casserole.
Cover the casserole tightly with aluminum foil if freezing, or leave uncovered if baking immediately.
To freeze: Place the covered casserole in the freezer for up to 3 months.
To bake from frozen: Preheat the oven to 350°F (175°C). Remove the foil and bake the casserole covered for 45 minutes, then uncover and bake an additional 15 minutes until the top is golden and bubbly.
To bake fresh (not frozen): Bake uncovered at 350°F (175°C) for 45 minutes until heated through and the top is golden.
Let the casserole rest for 5 minutes before serving.