Cook pasta according to package directions. Drain and set aside. Heat 1 tbsp oil in a large skillet over medium low heat. Dice the onion and add to the oil in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.

Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small 1-inch cubes.

Peel carrots and cut into 1-inch chunks.

Bring 4 cups of broth plus 2 cups of water to a boil and add the squash and carrots. Cook for 10-15 minutes or until fork tender. Drain, and transfer carrots and squash to the blender. Add the onions, milk, nutritional yeast, garlic powder, onion powder, dijon mustard, salt and pepper and puree until completely smooth and creamy. This should yield about 4 cups sauce.

Pour the pureed sauce back into sauté pan and add the shredded cheese. Stir to melt the cheese; add remaining broth to adjust consistency as needed. Pour over cooked noodles.

Serve with parsley, salt, and pepper to taste.