1 tbsp. oil
1/4 c. onion, chopped
3 c. water
3 chicken bouillon cubes
1 (12 oz.) pkg. Reames frozen noodles
1/4 tsp. garlic powder
1 pkg. frozen broccoli, chopped
3 c. milk
8 oz. Velveeta cheese, cubed

Saute onion in oil. Add water and bouillon cubes. Cook until bouillon dissolves. Add noodles. Cook until noodles are tender on medium-high heat. Add garlic powder, broccoli, milk and Velveeta cheese. Simmer soup until cheese melts. Serve when desired thickness, approximately 25 minutes.