Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain. Saute onion in olive oil with cubed ham until onion is translucent and ham is slightly browned.
Stir the noodles, onion, cottage cheese, yogurt, ham, and Velveeta together in a large bowl. Season with ranch mix. Spoon into the prepared casserole. Cover with lid or foil.
Bake in the preheated oven until the casserole is bubbling, about 40 minutes.