Begin by bringing a large pot of salted water to a boil over high heat. Once bubbling, add the egg noodles and cook until al dente, about 7-9 minutes. Drain the noodles and set aside, keeping some pasta water in reserve.

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

Add the diced chicken breasts to the skillet, seasoning with chicken bouillon granules, paprika, salt, and black pepper. Cook for approximately 5-7 minutes, stirring until no longer pink.

Stir in the frozen assorted vegetables and continue to cook for another 4-5 minutes, allowing them to heat through.

Add the minced garlic to the skillet and sauté for an additional 30-45 seconds until fragrant, being careful not to let it burn.

Lower the heat and mix in the cream of mushroom soup, cream of chicken soup, and milk. Stir well and simmer for about 3-4 minutes.

Gently fold the drained egg noodles into the creamy chicken and vegetable mixture, stirring for 1-2 minutes to coat well.

Remove the skillet from heat and serve hot, garnished with parsley or cheese if desired.