Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook them until they are just al dente, about 5-7 minutes. Once cooked, drain the pasta and set it aside, allowing any excess water to evaporate.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chopped yellow onion and sauté until translucent, about 3-4 minutes. Include diced chicken breasts, seasoning with chicken bouillon, paprika, salt, and pepper. Cook until chicken is no longer pink, about 6-8 minutes.

Stir in the frozen mixed vegetables and cook for an additional 5 minutes until heated through. This adds color and nutrition to your dish.

Add the freshly minced garlic, cooking for about 1 minute until fragrant and lightly golden.

Pour in both cream soups and milk, stirring until well combined. Let it simmer for about 3-5 minutes until the mixture thickens slightly.

Add the drained egg noodles to the skillet, tossing gently in the creamy sauce until fully coated. Cook for another 2-3 minutes.

Serve hot, garnished with fresh herbs if desired. Enjoy this comforting dish!