Melt the butter in a large skillet over medium heat.

Add in the onions and peppers, and saute for 2-3 minutes.

Stir in the broccoli, and yellow squash, and saute another 2-3 minutes.

Mix in the frozen peas and carrots, cherry tomatoes and minced garlic as well as salt and pepper to taste. Saute a minute more.

Pour in the broth, heavy whipping cream, parmesan cheese and juice from half a lemon. Stir to combine well. Simmer until the sauce thickens a bit.

Stir in the noodles until well combined.

Serve immediately garnished with chopped parsley.