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Cook tagliatelle in boiling, salted water following package directions, drain. Saute fennel in 1 tablespoon of butter, add cream, herbs and ham. Preheat oven to 400ºF.  Set aside a few tomato slices for garnish. Place pasta, fennel and remaining tomatoes in layers in buttered casserole dish. Beat sour cream, milk, eggs, salt and pepper together, pour over casserole. Sprinkle with bread  crumbs and dot with remaining butter. Bake for 20- 30 minutes. Remove from oven and garnish with tomato slices and fennel leaves. Serves 4