Boil salted water in a large pot, add egg noodles, and cook until al dente, about 7-8 minutes. Drain and set aside.

Melt butter in a large skillet over medium heat. Add diced onion and sauté for 2-4 minutes until translucent.

Add chopped chicken, season with bouillon, paprika, salt, and pepper. Cook for 5-7 minutes until chicken is no longer pink.

Add frozen mixed vegetables and cook for an additional 5 minutes until heated through.

Stir in minced garlic and cook for 30-45 seconds.

Mix in cream of mushroom soup, milk, and simmer for 3-4 minutes until thickened.

Fold in cooked egg noodles until well coated with the sauce. Serve warm.