2 tbsp. salad oil
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
4 c. uncooked noodles
1 tsp. salt
2 (10 oz.) pkgs. chopped broccoli, thawed
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta, cubed
Pepper to taste

In large pot, heat oil, add onions and saute 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring until cubes dissolve. Add noodles and salt gradually so mixture continues to boil. Cook, uncovered for 3 minutes, stirring constantly. Stir in broccoli and garlic powder. Cook 4 more minutes. Add milk, cheese and pepper. Stir constantly until cheese melts. Soup is ready to serve. Keeps in refrigerator about a week. You may need to add more milk when reheating. Serves 12.