Broccoli-Cheese Soup - cooking recipe

Ingredients

1 lb. Velveeta cheese
2 (10 oz.) pkg. frozen chopped broccoli
1 Tbsp. butter or margarine
3/4 c. chopped onion
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles (Mueller's old-fashioned)
1 tsp. salt (optional)
6 c. milk
1/8 tsp. garlic powder and pepper to taste

Preparation

In 6 to 8-quart kettle, heat butter.
Saute onions.
Add water and bouillon cubes.
Boil and gradually add noodles and salt.
Cook uncovered 3 minutes.
Stir in broccoli and garlic powder.
Cook 3 more minutes and add milk, cheese (cut in cubes) and pepper.
Stir constantly until cheese melts.
Serves 12 to 14.