Dona's Potato Soup

4 medium/large russet potatoes, peeled and large-diced
1 large yellow onion, diced
1 tsp salt
1/2 tsp pepper
1 can evaporated milk
1-1/2 cups dry elbow macaroni

Place diced potatoes and onion in a large pot.
Add just enough water to cover potatoes and onions.
Add salt and pepper.
Bring water to a boil and cook until potatoes are tender.
DO NOT DRAIN.
Add canned milk and macaroni to the pot.
Bring to a boil, reduce heat to medium/low, and cook until macaroni is done, stirring every 3-5 minutes to prevent sticking.
Serve with a small dollop of butter and a little more salt & pepper if desired.
Soup will thicken upon standing - especially leftovers - and a little water may be added to achieve desired consistency.