1 (12 oz.) pkg. Reames frozen egg noodles
1 stick butter
1 c. onion, chopped
1 (8 oz.) can mushrooms (or 2 1/2 c. fresh mushrooms)
6 c. chicken broth (may use 6 c. water & 6 bouillon cubes)
2 pkgs. frozen chopped broccoli
5 c. ham, cubed
1 tbsp. parsley
1/8 tsp. garlic
1 lb. Velveeta cheese
4 c. milk

Cook egg noodles separately for 10 to 12 minutes (do not salt water); drain. Saute onion and mushrooms in butter until soft and slightly brown. In a large kettle, bring broth to a boil. Add noodles and cheese, reducing heat to a lower temperature. When cheese is melted, add milk. Heat thoroughly, but do not boil.

Preparation time: 35 minutes. Makes 10 to 12 servings.