Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.

Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.

Remove from heat; stir in wine, shredded Swiss cheese, cubed chicken, and ham and mix well.

Stir cooked noodles and chicken mixture together in a large bowl until well mixed. Pour into the prepared casserole dish.

Add croutons and Parmesan to the bowl of a food processor, and pulse until finely ground. Pour in melted butter and pulse a few times to mix. Top casserole with crouton mixture.

Bake in the preheated oven until hot, bubbly, and lightly browned on top, 30 to 40 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 5 to 8 minutes. Drain.

Meanwhile, make a roux: Melt butter in a saucepan over low heat. Stir in flour and cook, stirring constantly, until bubbly and light brown, about 5 minutes. Add milk, half-and-half, salt, and pepper. Bring to a simmer, stirring frequently, until mixture thickens.