2 tbsp. oil
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt (pepper to taste)
2 pkgs. frozen chopped broccoli
6 c. milk
1/2 tsp. garlic powder
1 lb. Velveeta cheese, cubed
Large pot

Saute onion in oil 3 or 4 minutes over medium heat. Add water and bouillon cubes and heat to boiling, stirring occasionally. Gradually add noodles and salt to mixture continues to boil. Cook 3 minutes. Add broccoli and garlic powder and cook 4 minutes. Add milk, cheese, and pepper until cheese melts and mixture is right temperature to eat. Do not boil. Serves 12. Freezes well.