1In a large Dutch oven, heat butter or oil. Add onion and saute over medium heat for three minutes. Add chicken broth and heat to boiling. Gradually add noodles and salt so that the broth continues to boil. Cook, uncovered, 3 minutes, stirring occasionally.
2Stir in broccoli and garlic. Cook 4 more minutes. Add milk, cheese and pepper and continue cooking until cheese melts, stirring occasionally.
3If soup is thin, mix cornstarch with a little water and add to soup. Makes one gallon and freezes very well. ENJOY!