Broccoli Cheese Noodle Soup

2 tbsp. butter
¾ cup small diced onion
6 cups water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 – 16 to 20 oz bag chopped broccoli
1/8 tsp garlic powder
6 cups whole milk
1 lb Velveeta (cubed)
Pepper to taste

Heat butter in large soup kettle, add onion and sauté 3 minutes, add water and bouillon cubes. Bring to a boil and add noodles and salt. Cook 3 minutes uncovered and stir in broccoli, garlic and milk. Cook until noodles are done. Stir in cheese and pepper until cheese melts.