Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the egg noodles to the boiling water and cook them until al dente, usually around 6-8 minutes. Once done, drain the noodles and set them aside.

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

Increase the heat slightly and add 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks. Season the chicken with chicken bouillon, paprika, salt, and black pepper. Cook for about 5-7 minutes until the chicken is nearly cooked through and lightly golden.

Stir in 2 cups of frozen vegetables and continue to cook for about 5 minutes, allowing the vegetables to thaw and heat up.

Add 2 minced garlic cloves to the skillet and sauté for an additional 30-45 seconds until the garlic becomes fragrant.

Lower the heat to medium and pour in a can of condensed cream of chicken soup and a can of condensed cream of mushroom soup, along with 1/2 cup of milk. Stir well until fully combined and smooth, then allow to simmer for about 3-5 minutes.

Add the drained egg noodles back into the skillet, gently folding them into the sauce until they're richly coated. This should take about 2-3 minutes.

Once everything is well mixed and heated through, remove the skillet from the heat. Serve immediately.