1 tbsp. butter
1 c. chopped onions
6 c. water
6 chicken bouillon cubes
1 tsp. salt
1 (8 oz.) pkg. very fine noodles
1/8 tsp. garlic powder
2 (10 oz.) pkg. frozen chopped broccoli, partially thawed
6 c. milk
1 1/4 lb. Velveeta cheese, cubed grated Cheddar (optional)

Brown onion in butter in large pot. Add water and bouillon; bring to boiling, dissolve cubes and add noodles. Cook 3 minutes. Add broccoli and garlic powder. Cook 6 minutes. Add milk and Velveeta and stir until dissolved (lower heat). Sprinkle with extra cheese if desired. Makes 12 cups. Freezes for 1 month.