1/2 to 1 c. diced onions
1/2 stick butter
3 c. chicken broth or bouillon
1 pkg. frozen chopped broccoli
2-3 shredded carrots
1 1/2 - 2 c. very fine egg noodles
3 c. milk
12-16 oz. processed cheese, diced
Garlic powder and pepper to taste

Saute onion in butter. Add bouillon. Bring to a boil and add broccoli and carrots.

When boiling again, add egg noodles and cook for 5-6 minutes. Add milk, cheese, garlic powder and pepper. Heat until cheese is melted and well stirred into soup. This soup will thicken as it stands.

If you make it a day ahead, you might want to add more milk or bouillon to get the right consistency. This recipe will fill a 5 quart crock pot.