In a large bowl combine your ground turkey, breadcrumbs, eggs, seasonings, 1/4 cup onions, and 1/4 cup green peppers. Using gloves, mix with your hand until well combined. (Don't over mix as this will make the meatballs dense)
Take a pinch (small or large depending on what size you want the meatballs to be) and roll into semi firm meatballs. Plae your meatballs on a separate plate off to the side and keep rolling until you've used all of the mixture.
Heat your oil and 2 Tbsp of butter on medium high heat in a large skillet. Let the skillet get hot and start browning your meatballs. I usually only brown 5-6 meatballs at a time to not overcrowd the skillet)
In a separate large pot, over medium high heat, throw your last 2 Tbsp of butter, 1/4 cup onions, and 1/4 cup green peppers, and sautee until slightly cooked.
Add your milk, beef broth, and worcestershire sauce, and flour to the pot and whisk until well combined.
Once your meatballs are all cooked add them (and the butter/oil flavor) to the big pot. Let the pot simmer for 5-10 minutes (stirring every few minutes to prevent sticking)
Add salt and pepper to taste while everything cooks.
Add your egg noodles to the pot and mix to be sure they combine well with all of the other ingredients in the pot. Cover and simmer for 5-10 minutes or until noodles are soft.
Let your dish cool down a little and enjoy your meal!