Fill a large stock pot with water and cook egg noodles according to the package directions.
While noodles are cooking, chop onion and green.
Add one table spoon olive oil to frying pan and heat over medium-high heat.
Blot the ground turkey with a paper towel to absorb moisture. Add turkey to the heated frying pan and spread into a flat layer. Add Worcestershire sauce. Sprinkle paprika, and basil over turkey. Cook 3-4 minutes until the turkey starts to brown.
Turn turkey once and allow to brown for 2-3 minutes. Stir turkey and break up large pieces with spatula.
When turkey is no longer pink, Remove from frying pan.
Add second tablespoon of olive oil to the frying pan. Adjust temperature to medium heat. Add onion and green pepper. Stir and cook until onions start to brown. Add garlic and stir.
Return cooked turkey to the frying pan. Stir to combine with onion mixture,
Add can of tomatoes. Stir to combine.
Add drained egg noodles. Stir to mix.
Add up to a cup and a half of water from the cooked pasta water if needed.
Serve with garnish of shaved parmesan cheese and sliced green onion.