Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the egg noodles and cook according to package instructions until al dente, usually 7–9 minutes. Drain the noodles and set aside.

Sauté the Onion: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the diced yellow onion and sauté for 2–4 minutes until translucent and fragrant.

Brown the Chicken: Add cubed boneless skinless chicken breast to the skillet with the onion. Sprinkle with chicken bouillon, paprika, salt, and black pepper. Sauté for 5–7 minutes until the chicken is browned and cooked through.

Incorporate the Vegetables: Stir in the frozen vegetables and let them heat up for about 5 minutes.

Add Garlic for Flavor: Sprinkle in minced garlic, cooking for an additional 30–45 seconds until fragrant but not browned.

Create the Creamy Sauce: Pour in the condensed soups and milk. Stir continuously until the mixture thickens, around 4–5 minutes.

Combine Noodles and Serve: Gently fold the drained egg noodles into the skillet, tossing to coat with the sauce. Serve warm.