Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7-8 minutes. Drain and set aside.

In a large deep skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté for 2-4 minutes until fragrant and translucent.

Add the diced chicken breasts, sprinkling in chicken bouillon, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring often until the chicken is golden and cooked through.

Stir in the frozen assorted vegetables and cook for an additional 5 minutes until tender.

Add minced garlic and stir for 30-45 seconds until fragrant, being careful not to burn it.

Mix in the condensed cream of chicken and mushroom soups along with 1 cup of milk. Reduce heat to low and let simmer for 3-5 minutes until heated and slightly thickened.

Fold in the drained egg noodles and stir for 2-3 minutes to coat them in the sauce.

Serve hot, garnished with additional pepper or herbs if desired.