2 tbsp. butter
3/4 c. onion, chopped
6 c. water
6 chicken bouillon cubes
2 (10 oz.) pkgs. frozen broccoli
1 lb. Velveeta cheese
8 oz. fine egg noodles
1 tsp. salt & pepper
6 c. milk
1/2 tsp. garlic powder

Saute onion in butter. In large Dutch oven, combine 6 cups water and bouillon cubes and bring to a boil. Add noodles and salt. Cook 3 to 4 minutes or until noodles are tender. Add onions, broccoli and garlic powder. Cook 4 minutes more. Add milk, cubed cheese and pepper. Cook and stir slowly until cheese melts. Can be made ahead and frozen 1 month. Reheat slowly. Makes 4 quarts or approximately 12 servings.