Broccoli & Cheese Soup

¼ stick butter or margarine 1 medium onion, chopped
5 C. water 5 chicken bouillon cubes
½ to ¾ (12 oz.) pkg. egg noodles 5 cups milk
2 lb. Velveeta loaf, cut in chunks
2 (10 oz.) pkg. frozen chopped broccoli, thawed

In a large pot, melt butter. Add onion and sauté until tender, stirring occasionally. Add water and chicken bouillon and bring to a boil. Stir in broccoli and simmer for 5 minutes. Add noodles and cook for 5 minutes or until noodles are cooked. Add milk and cheese chunks. Cook and stir until soup is heated through and cheese is melted.