Patsy Hunt's Chicken and Broccoli Soup

4 T. margarine
1 c. sliced mushrooms
1 c. onion, chopped
6 chicken bouillon cubes
6 c. water
8-10 oz pkg egg noodles
2, 10 oz. pkgs frozen broccoli
4 c. milk
1/2-1 t. garlic powder
1 lb. velveeta cheese, cubed
2 c. cooked chicken breasts, cut into chunks

Saute onions and mushrooms in butter. Add water and bouillon cubes. Heat to boiling and dissolve cubes. Gradually add noodles. Boil uncovered for 5 minutes. Stir in broccoli, garlic powder, chicken, cheese, and milk. Heat until cheese melts, but do not boil. Turn heat down, Ready to serve!

**Notes from Patsy: You can use fresh broccoli, but frozen works better. I always run my packages of broccoli in the microwave to thaw half way. You don't want it soggy in the soup, but you do want it tender. Do not substitute any other kind of cheese for the velveeta, it will not be as good. You can leave out the mushrooms if you don't like mushrooms, but I think it makes it taste even better. The more chicken you use the better, but 2 cups is plenty. I have tried canned chicken, but didn't like it as well as fresh chicken. Enjoy!