Creamy Broccoli Soup

• 1 (12 oz.) pkg. frozen egg noodles
• 1 stick butter or margarine
• 1 c. chopped onions
• 1 (8 oz.) can mushrooms or 2 1/2 c. fresh
• 6 c. chicken broth
• 2 pkg. frozen chopped broccoli
• 5 c. cubed ham
• 1 Tbsp. parsley
• 1/8 tsp. garlic
• 1 lb. Velveeta cheese
• 4 c. milk

1. Cook egg noodles separately for 10 to 12 minutes.
2. Do not salt; drain.
3. Saute onions and mushrooms in butter until soft and slightly brown.
4. In large kettle, bring chicken broth to boil. Add frozen broccoli, ham, parsley, garlic, onions and mushrooms. When mixture returns to a boil add cooked noodles and cubed cheese, reducing heat to a lower temperature.
5. When cheese is melted, add milk.
6. Heat thoroughly but do not boil.
7. Serves 10 to 12.

frozen egg noodles, butter, onions, mushrooms, chicken broth, broccoli, ham, parsley, garlic, velveeta cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259084 (may not work)