Egg Noodle-Broccoli-Cheese Soup - cooking recipe

Ingredients

2 Tbsp. oleo
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
2 pkg. (10 oz. each) frozen chopped broccoli
1/8 tsp. garlic powder
6 c. milk
1 lb. Velveeta cheese
pepper to taste

Preparation

Heat oil.
Add onion and saute over medium heat for 3 minutes. Add water and bouillon.
Heat to boiling, stirring occasionally until bouillon is dissolved.
Gradually add noodles and salt so that bouillon continues to boil.
Cook uncovered for 3 minutes stirring occasionally.
Stir in broccoli and garlic powder.
Cook 4 more minutes.
Add milk, cheese and pepper and cook until cheese melts.