Cook egg noodles in water according to package directions.

In saucepan, simmer light cream, add cubed Cambozola and stir until all ingredients are blended into a smooth sauce. Remove from stove and add diced Prosciutto just to heat through.

In a pre-warmed serving platter add drained egg noodles, pour sauce and mix thoroughly until pasta is coated with sauce. Sprinkle with chopped parsley and black pepper to taste.

Serve immediately.