Egg Noodle Cheese Broccoli Soup

2 Tbsp. oil or margarine
3/4 c. chopped onion
2 (10 oz.) pkgs. frozen chopped broccoli
6. c. water (use less for a creamier soup)
6 chicken bouillon cubes
1/8 tsp. garlic powder
4 c. (8 oz.) dry egg noodles, not cooked
4-6 c. milk
1 lb. Velveeta cheese, diced
1 tsp. salt
Pepper to taste

Heat oil in pan. Saute onion three minutes. Add water and bouillon cubes. Heat to boiling, let cubes dissolve. Add noodles and salt; cook three minutes. Stir in broccoli and garlic; cook four minutes. Add milk, cheese and pepper, do not boil after adding milk. Cook until cheese melts, stirring constantly. Makes about four quarts.