2 tbsp. salad oil
3/4 c. chopped onion
4 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt (scant)
1 (10 oz.) pkg. frozen broccoli
1/4 tsp. garlic powder
4 c. milk
1 lb. Velveeta cheese, cubed
pepper to taste
2 stalks chopped celery
1 c. (or can) chunk white chicken

In a large pot, heat oil. Add onions and sauté over medium heat for 3 minutes. Add water and bouillon cubes; heat to boiling, stirring occasionally until cubes are dissolved. Gradually add noodles and salt so that mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in celery, chicken, broccoli and garlic powder. Cook 4 minutes more. Add milk, cubed cheese and pepper and continue cooking on lower heat until cheese melts, stirring constantly. Eat and enjoy.