Here ya go... hope this makes it to you in time to satisfy your craving. I had this the first time at a silent retreat center called Dayspring, so in my recipe file it gets filed under:
Dayspring Spinach-Cheese Soup
2 Tbsp oil
3/4 Cup chopped onion
1 large garlic clove, crushed
6 cups water and 6 chicken bouillon cubes, OR three large cans of chicken broth (or vegetable broth if you want)
8 oz. extra-fine egg noodles
1 tsp salt
6 cups whole milk (skim milk is too wimpy)
2 - 10 oz pkgs of chopped spinach, thawed and drained
1/2 lb shredded cheddar or longhorn cheese
1/2 lb shredded Swiss cheese
paprika and croutons (optional and I never bother)
In large pot, brown the onions and garlic in the oil for 5 minutes. Add water & bouillon cubes (or canned broth) and bring to a boil. Add egg noodles and salt, cook uncovered until noodles are tender (about 6 minutes). Reduce heat to medium; stir in milk, spinach, and shredded cheeses. Stir frequently until heated but do NOT let it boil.
SockEmpress