Slice sausage links and brown. You don't have to worry about cooking them all the way through, as they'll be going into the oven farther down the recipe, but do as you will.
In whatever pot you prefer, boil water (don't forget to salt and EVOO), then make yo' noodles.
In a dutch oven, (shout out to my favorite, Le Cruset), melt the butter and EVOO together, sautee onions until clear, add smashed garlic, & salt, and cook till fragrant.
Once your onions and garlic are good to go, dump in the broth, bringing to a simmer, stirring as you remember to.
Dump in the pumpkin sauce, and again, simmer until well combined.
Once the sauce and broth have started to reduce, dump in cheddar, gouda, and moz in batches, making sure to stir well in between additions, getting everything melty and wonderful.
Next, dump yo' noodles into that wonderful cheesy sauce you've got going in your dutch oven, and stir till the noodles are well coated.
Stir in the sliced and sauteed sausages.
Dump the whole pot into a prepared baking dish, top with breadcrumbs and parm, and bake at 350 for 20 or so minutes, uncovered, until the top is golden brown and bubbly.
Dig in.
