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 and jalapeno. Stir in the garlic powder and taco seasoning. Season to taste with salt and pepper. Cook for about 12 minutes, until the poultry is cooked through and lightly browned.
Add the chicken broth, egg noodles, and 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 and garnish with cilantro or green onions, if desired.
