Start by bringing a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to the package instructions, typically around 6-8 minutes, until they are al dente. Drain the noodles and set them aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat until it’s bubbling gently. Add the diced yellow onion and sauté for 2-4 minutes until it becomes translucent and fragrant.

Incorporate 1 pound of cubed chicken breasts into the skillet. Season with 1 teaspoon of chicken bouillon, 1 teaspoon of paprika, and salt and pepper. Cook for about 6-7 minutes until the chicken is no longer pink.

Add 2 cups of frozen assorted vegetables to the skillet. Stir and cook for approximately 5 minutes until the veggies are heated through.

Add 2 minced garlic cloves and stir for 30-45 seconds until fragrant.

Reduce the heat and add 1 can each of condensed cream of chicken soup and cream of mushroom soup along with 1 cup of milk. Stir and simmer for about 5 minutes until heated through.

Add the drained egg noodles to the skillet and toss gently to coat with the creamy sauce. Cook together for 1-2 minutes.