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

Heat oil in large sauce pan. Add onion and saute over medium heat for 3 minutes. Add water and cubes. Heat to boiling, stirring occasionally until cubes are dissolved. Gradually add noodles and salt so that mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder and cook 4 minutes more. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly. Makes 4 quarts or 12 servings.