1 pound bacon
1 onion, finely chopped
1 cup wide egg noodles
1 (16 ounce) can tomato soup
1 (16 ounce) can pepperjack cheese
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon garlic salt
Place bacon in a large, heavy skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large saucepan, stir together bacon, onion, egg noodles, tomato soup and pepper jack cheese. Bring mixture to a boil.
Pour in milk, butter, garlic salt and tomato broth; stir to mixture until thickened.