Heat the olive oil in a large pan or a pot over medium high heat. Add the ground chicken/turkey along with the diced onion & jalapeno. Stir in the garlic powder & taco seasoning. Season to taste with salt & pepper. Cook for about 12 minutes, until the poultry is cooked through and lightly browned.
Add the chicken broth, egg noodles, & enchilada sauce to the pot. Stir well. Bring to a boil and then turn the heat down to low. Cover with a lid and cook on low heat for 25 minutes.
Combine the two different kind of shredded cheese. Stir 2 cups of the cheese into the pasta and turn off the heat. Sprinkle the remaining cup of cheese over top & garnish with cilantro or green onions, if desired.
