As [an amateur] someone who makes noodles....
Not really. You have two issues there.
One, you need long string starches, or binding starches, to make noodles. That's why gluten noodles (wheat flour based) work so well. There are, of course, other options - but to get "noodle" tooth and "noodle" spring, you need wheat or buckwheat or similar. Rice noodles are next closest. There are legume-based noodles (from lentils, chickpea) on the market now, but if you've tried one, you know both the flavor and the texture are all wrong.
Two, noodles keep because there is masically no (less than 10%) moisture in them. That's not something you can do with winter squash like pumpkins, butternut, and similar. Take them below 10% moisture and you can make a "flour" with it, but not reconstitue into anything like a noodle.
Don't despair, however. Fresh winter squash CAN be used as a noodle directly, such as the "spaghetti" squash, by scraping long strings of the fleshy body out and cooking directly, no intermediate drying, rehydratings, working, stretching/rolling, cutting steps required. Unopened and stored properly, winter squash WILL keep quite effectively, unlike summer squash.
and yes, there are "pumpkin" noodles on the market, just as there are "spinach" noodles on the market - both made by incorporating some of the flavoring ingredient into conventional wheat noodles, not skipping the wheat entire.
