Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm until needed.

At the same time, bring a small saucepan of water to a boil. Add asparagus, reduce the heat to medium-low, and simmer until tender, about 5 minutes. Drain.

Heat oil in a large saucepan over medium-low heat. Add garlic and cook until fragrant and golden brown, 1 to 2 minutes. Add butter and lemon juice; cook until butter melts, 2 to 3 minutes. Add shrimp and cook, stirring occasionally, for 1 to 2 minutes. Add mushrooms and asparagus; cook until mushrooms have softened, 3 to 4 minutes.

Add egg noodles to the saucepan and toss to coat. Season with salt and pepper and garnish with Parmesan cheese. Serve immediately.