2 tbsp. butter
3/4 c. chopped onions
1 lg. clove garlic, crushed
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
6 c. milk
2 pkgs. (10 oz. each) frozen, chopped spinach, thawed, drained
1/2 lb. (about 2 c.) shredded cheddar
1/2 lb. shredded Swiss cheese
Croutons

In a large saucepan melt butter. Saute onion and garlic, stirring occasionally until onion is tender, about 5 minutes. Add water and bouillon cubes; boil. Gradually add noodles and salt so that mixture continues to boil. Cook, uncovered, stirring occasionally until noodles are tender, about 6 minutes. Stir in milk, spinach and cheese; cook until heated through and cheeses are melted. DO NOT BOIL. Serves 8 to 10.