2 tbsp. oil
3/4 c. chopped onions
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
20 oz. frozen chopped broccoli
1/8 tsp. garlic powder
Dash of pepper
6 c. milk
1 lb. Velveeta

Saute oil and onion. Add water and bouillon cubes, boil until dissolved. Add noodles, cook until almost done. Add broccoli, garlic powder, pepper; cook about 4 minutes. Add milk and cheese. Cook until cheese is melted. Makes 1 gallon.