2 tbsp. butter
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. pkg. extra fine egg noodles
1 tsp. salt
2 (10 oz.) pkg. frozen chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta
Pepper to taste

Heat butter in large saucepan until melted. Add onions and saute over medium heat for 30 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt so that the bouillon mix continues to boil. Cook uncovered for 3 minutes. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese, pepper; cook until cheese melts, stirring constantly.