Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the egg noodles and cook until al dente, usually around 7–9 minutes. Drain and set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter until it foams. Add the diced onion and sauté for 2–4 minutes until softened.

Add the chicken breast chunks to the skillet and season with bouillon, paprika, salt, and pepper. Cook for 5–7 minutes, stirring until no longer pink.

Toss in the frozen mixed vegetables and cook for an additional 5 minutes or until heated through.

Add minced garlic and sauté for 30–45 seconds until fragrant.

Stir in the condensed cream of chicken soup and milk, mixing until smooth. Simmer gently for about 5 minutes.

Gently fold the drained egg noodles into the skillet with the chicken mixture and toss thoroughly.

Serve hot, enjoying the comforting essence of this creamy dish.