Venetian "mac and cheese"

Ingredients

• 6 oz wide egg noodles
• 1 1/4 milk
• 1 cup heavy cream
• 1 tsp flour
• 1/4 tsp salt
• 1/8 tsp fresh ground pepper
• 1 cup grated fontina cheese
• 1/4 cup mozzarella cheese
• 2 oz prosciutto
• 1 tbsp chopped fresh parsley