2 sm. boxes of Birds Eye frozen broccoli (chopped)
1 med. onion
1 tsp. salt
1 tsp. pepper
6 c. water
3 c. milk
1 med. box (16 oz.) Velveeta cheese (cubed)
1 bag (8 oz.) Inn Maid fine noodles
1 can chicken broth

Cook broccoli in water. Cook until good and tender. Then add chicken broth, onion, salt and pepper. Cook altogether for about 20 minutes. Once that is cooked, add the bag of Inn Maid noodles. Cook for 15 to 20 minutes or until noodles are tender. Then add the milk and cheese. Stir frequently so soup does not stick. Cook for about 20 minutes on low to medium temperature. Soup will thicken more if its left on off and set for about 10 minutes.