Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.

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

Add diced chicken breasts, chicken bouillon, paprika, salt, and pepper. Cook for 5-7 minutes until golden brown and cooked through.

Add frozen mixed vegetables and cook for an additional 5 minutes until tender.

Stir in minced garlic and sauté for 30-45 seconds until aromatic.

Add condensed cream of chicken and cream of mushroom soups along with milk. Stir and let simmer for 5 minutes.

Fold in the drained egg noodles and cook for an additional 2 minutes.