2 tbsp. oil
3/4 c. onion, chopped
1 lg. can College Inn chicken stock plus 2 oz. water or 6 c. water & 6 chicken bouillon cubes
8 oz. very fine noodles
1 tsp. salt, or to your taste
2 (10 oz.) pkgs. frozen broccoli
1/8 to 1/4 tsp. garlic powder
6 c. milk
1 1/2 lbs. cubed cheese (I use 1 pkg. extra sharp Cheddar & the rest Velveeta)
Pepper to taste

Saute onions in oil. Add chicken stock and bring to a boil. Gradually add noodles and salt. Boil uncovered for 3 minutes. Add broccoli and garlic powder. Boil for 4 minutes. Add milk, cheese and pepper. Heat until cheese melts. Do not boil. I have added leftover smoked shoulder and leftover chicken - It's great! Pumpernickel bread is wonderful for dunking.