2 tbsp. butter
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 lb. cubed Velveeta cheese
1 tsp. each salt & pepper
2 (10 oz.) boxes frozen chopped broccoli, thawed & drained
1/4 tsp. garlic powder
6 c. milk

Melt butter in large pot, add onion and cook 3 minutes. Add water and bouillon cubes. When boiling add noodles, salt and pepper. Stir in broccoli and garlic powder. Cook 5 minutes or longer if big pieces of broccoli. Add milk and cheese. Cook until cheese is melted. Stir constantly.