In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to package instructions until just al dente, about 6-8 minutes. Drain the noodles and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced yellow onion and cook until translucent and soft, about 2-4 minutes.

Increase the heat to medium-high and add the diced boneless, skinless chicken breasts. Season with chicken bouillon, paprika, salt, and pepper, cooking until the chicken is no longer pink, about 6-7 minutes.

Stir in frozen assorted vegetables, cooking for about 5 minutes. Add minced garlic during the last 30-45 seconds.

Reduce heat to medium, add the soups and milk, stirring to combine. Bring to a gentle simmer and cook for about 2-3 minutes.

Carefully add the drained egg noodles back into the skillet and toss everything together. Allow to heat through for an additional 2-3 minutes.

Remove from heat and serve hot, optionally alongside warm biscuits or a light salad.