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Broccoli Noodle Soup

2 tb Salad oil
3/4 c Chopped onion
6 c Water
6 Chicken bouillon cubes
8 oz Medium egg noodles
1 ts Salt
2 pk (10-oz) frozen chopped broccoli
1/8 ts Garlic powder
6 c Milk
1 lb Velveeta cheese
Pepper to taste


Heat oil in a large Dutch oven. Sauté onion over medium heat in oil for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until cubes are dissolved. Gradually add noodles and salt, making certain bouillon mixture continues to boil. Cook, uncovered, for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4 minutes more. Lower heat and add milk, cheese, and pepper. Continue cooking until cheese melts. Yield: 8 to 10 servings.


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