Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, usually around 7-9 minutes. Once done, drain the noodles in a colander and set them aside.

In a large skillet over medium-high heat, melt about 2 tablespoons of butter until it bubbles. Add the diced yellow onions and sauté for 2-4 minutes until they turn translucent and fragrant.

Add the bite-sized chunks of boneless chicken breast to the skillet. Season with chicken bouillon granules, paprika, salt, and pepper. Cook for 6-7 minutes until it turns golden and is nearly cooked through.

Stir in the frozen assorted vegetables into the skillet and cook for about 5 minutes until they are heated through and vivid.

Add the minced garlic to the skillet, stirring continuously for 30-45 seconds until fragrant.

Pour in both cans of condensed soups, along with about 1 cup of milk. Stir together, then reduce heat and let simmer until sauce thickens.

Add the drained egg noodles back into the skillet, gently folding them into the creamy chicken and vegetable mixture. Stir well and serve hot.