Bring a large pot of salted water to a rolling boil over high heat. Add the egg noodles, cooking them according to package instructions until just al dente, about 6-8 minutes. Once cooked, drain the noodles and set them aside.

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

Introduce 1 pound of cubed boneless, skinless chicken breasts to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Cook for 6-8 minutes until the chicken is no longer pink.

Stir in 2 cups of frozen mixed vegetables and cook for about 5 minutes until the vegetables heat through and soften slightly.

Add 2-3 cloves of minced garlic and sauté for an additional 30-45 seconds, stirring constantly.

Lower the heat to medium and stir in one can each of condensed cream of chicken and cream of mushroom soup with 1 cup of milk. Simmer for about 3-5 minutes.

Carefully fold the drained egg noodles into the creamy sauce, stirring to fully coat. Cook together for an additional minute over low heat.

Once everything is heated through, remove the skillet from heat and serve hot.