In a large skillet over medium heat, cook the ground turkey, salt, pepper, onion powder, and garlic powder. Stirring, occasionally to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. Set aside.
To the same skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar.
Bring the mixture to a boil and then reduce heat to medium and let simmer until the pasta is tender and most of the liquid is absorbed. About 15 minutes. Stir often to make sure the pasta isn't sticking.
Add the cooked ground meat to the pasta mix in the skillet and mix together. Top with shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. The sauce will thicken as it rests.
Serve with sour cream, chopped tomatoes, olives, and/or avocados.