Broccoli Noodle Soup

1 medium onion, chopped
1 tbsp butter
6 bullion cubes
6 cups water
1/8 tsp each salt, pepper, and garlic powder
10 oz wide egg noodles
2 boxes frozen broccoli
1 lb Velveeta, cubed
6 cups milk (for creamier soup, use 1 cup half & half and 5 cups milk)

Sauté onion in butter until clear. Add water, salt, pepper, and garlic powder; bring to a boil.

Add pasta and cook 3 minutes. Add broccoli and cook 3 minutes. Finally add Velveeta and milk. Stir constantly. (Allow the Velveeta to melt some before adding milk.)

Serve as soon as it heats through.