1 c. chopped onion
4 tbsp. butter
6 c. water
6 chicken bouillon cube
1 tsp. salt
1 (8 oz.) pkg. Kluski noodles
2 pkg. frozen chopped broccoli
1/4 tsp. garlic powder
1 lb. cubed Velveeta cheese
8 oz. shredded sharp cheddar cheese
6 c. milk or 1/2 evaporated milk makes thicker soup

Saute 3 minutes onion and butter. Then add 6 cups water and bouillon cubes. Bring to a boil; add salt and stir in noodles and broccoli. Cook about 10 minutes (until noodles are done). Add garlic powder. Remove from heat and cool slightly to avoid curdling. Put pan back on heat; add cubed Velveeta cheese and cheddar cheese. Add milk and stir constantly until cheese melts.