Michigan Bean & Vegetable Noodle Soup

2 tablespoons salted butter
1/2 yellow onion, chopped
2 cups cubed butternut squash
4 stalks celery, chopped
4 cloves garlic, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons dry thyme
1 tablespoon dry basil
1 tablespoon dry oregano
1 teaspoon fennel seed
1 teaspoon paprika
Red pepper flakes, to taste
2 tablespoons tomato paste
1/2 cup dry white wine
8 cups vegetable broth
2 (15.5 ounce) cans Michigan Kidney, Navy, or Cannellini beans, drained and rinsed
4-6 cups lacinato kale, deveined and chopped
1/2 cup heavy cream
1/3 cup grated parmesan cheese
2-3 cups egg noodles, uncooked