Serves:

Ingredients:

2 tb Salad oil
3/4 c Chopped onion
6 c Water
6 Chicken bouillon cubes
8 oz Thin egg noodles
1 ts Salt
20 oz Frozen chopped brocolli
1/8 ts Minced garlic
6 c Milk
1 lb Velvetta cheese

Method:

In a large pan, heat oil, add onions and saute over medium heat for 3 minutes.
Add water and bouillon.
Heat to boiling.
Add noodles and salt.
Cook uncovered 3 minutes.
Stir in brocolli and garlic.
Cook 4 minutes more.
Add milk, cubed velvetta cheese and dash of pepper and continue cooking until the cheese melts.