Preheat oven to 400.
Lightly grease a baking sheet and set aside.
Combine chopped squash, olive oil, salt and pepper in a mixing bowl and toss to coat.
Spread the squash in a single layer on the prepared baking sheet.
Roast the squash in the oven for 40 minutes, stirring once or twice, until soft.
In the meantime, prepare the sauce.
Heat butter over in a large saucepan over medium heat.
Add garlic and cook until fragrant, about 1 minute.
Whisk in flour.
Slowly add milk and season with salt and pepper.
Cook and stir frequently until thickened and bubbly, about 8 to 10 minutes.
Remove squash from oven and reduce oven temperature to 375.
Stir butternut squash, rosemary and chili powder into sauce.
Butter a 3-quart casserole dish.
Spoon 1/2-cup of the sauce on the bottom of prepared baking dish.
Layer three to four of the no-bake noodles on top of sauce.
Spread one-third of the sauce on top of the noodles.
Sprinkle 1/3 of the Pamesan cheese.
Repeat layering noodles, sauce, and Parmesan cheese two more times.
Pour whipping cream over entire dish.
Sprinkle with remaining Parmesan cheese.
Cover dish with foil.
Bake for 35 to 40 minutes, or until bubbly.
Uncover and continue to bake for 10 more minutes, or until top is lightly browned.
Let stand 15 minutes before serving.
Cut and serve.