Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until just al dente, about 6-7 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sauté the diced yellow onion for 2-4 minutes until translucent.

Add the diced chicken, seasoning with bouillon granules, paprika, salt, and pepper. Cook for 6-7 minutes until the chicken is fully cooked and golden brown.

Stir in the frozen vegetables and cook for 5 minutes until heated through.

Add the finely chopped garlic and cook for another 30-45 seconds until fragrant.

Mix in the cream soups and milk, stirring until smooth. Let simmer on low heat for 3-5 minutes until thickened.

Fold in the drained egg noodles and let sit on low heat for 2 minutes to meld flavors.

Serve hot, garnished with freshly ground black pepper if desired.