1 tbsp. oil or butter
3/4 c. onion, chopped
6 c. water
1 tsp. salt
6 chicken bouillon cubes
8 oz. fine egg noodles (Venus uses 4 c. frozen egg noodles)
2 (10 oz.) pkg. frozen, chopped broccoli
6 c. milk
1/8 tsp. garlic powder
1 lb. American cheese, cubed or sliced (Venus uses Velveeta cheese)
Pepper to taste

In a large saucepan, heat oil or butter. Add onion and saute over medium heat for 3 minutes. Add bouillon cubes to warm water and dissolve. Then add to the onions. Heat to boiling, stirring occasionally, until bouillon cubes are completely dissolved. Gradually add noodles and salt to that mixture continues to boil. Cook uncovered 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese, and pepper. Continue cooking until the cheese melts.

To freeze, prepare soup. Cool quickly. Pack into freezer containers. May freeze up to 1 month.