2 tbsp. oil
3/4 c. chopped onion
Pepper to taste
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
2 (10 oz.) pkg. frozen chopped broccoli
1/2 tsp. garlic powder
6 c. milk
1 lb. American cheese, cubed

In a large saucepot, heat oil, add onion and saute over medium heat until tender. Add water and bouillon cubes. Heat to boiling, stirring occasionally until cubes are dissolved.

Gradually add noodles and salt so that bouillon mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 5 minutes more. Add milk, cheese and pepper; continue cooking until cheese melts, stirring occasionally.