2 tbsp. salad oil or butter
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. pkg. thin egg noodles, about 4 c.
1 tsp. salt
Pepper, to taste
2 (10 oz.) pkg. frozen chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta cheese, cubed

Heat oil in large saucepan. Add onion and saute over medium heat for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring constantly until cubes dissolve. Gradually add noodles and salt and pepper so that bouillon mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Add milk, cheese, and continue cooking until cheese melts, stirring constantly. To freeze, cool quickly then freeze. Last one month in freezer. Serves 10-12.