Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook until al dente, about 7-9 minutes, or according to package instructions. Once cooked, drain the noodles in a colander and set them aside.

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

Add bite-sized pieces of chicken to the skillet with the onions. Season with chicken bouillon, paprika, salt, and pepper. Cook for about 6-7 minutes until the chicken is no longer pink.

Stir in the frozen vegetables, mixing them well. Cook for about 5 minutes until tender. Add minced garlic and sauté for an additional 30-45 seconds until fragrant.

Reduce heat to medium, stir in the condensed soups and milk. Mix thoroughly until heated through, simmering for about 3-5 minutes until the sauce slightly thickens.

Carefully fold in the cooked noodles with the chicken and veggie mixture. Serve hot and enjoy!