Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes. Once cooked, drain the noodles in a colander and set them aside while you prepare the chicken and sauce in a large skillet.

In the same large skillet, melt 2 tablespoons of butter over medium-high heat. Once bubbly, add the chopped yellow onion and sauté for about 2-4 minutes until the onions become translucent and soft.

Next, add the boneless, skinless chicken breasts to the skillet with the sautéed onions. Sprinkle in chicken bouillon granules, paprika, salt, and pepper. Cook for approximately 6-7 minutes until the chicken is no longer pink in the center.

Stir in 2 cups of frozen assorted vegetables into the skillet with the chicken. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the vegetables are heated through and tender.

Add minced garlic to the skillet and stir it in, cooking for an additional 30 seconds until fragrant.

Pour in the condensed cream of mushroom soup and cream of chicken soup into the skillet, followed by 1/2 cup of milk. Stir everything together and reduce the heat to low. Allow the mixture to simmer gently for about 5 minutes until it thickens and becomes creamy.

Finally, add the cooked egg noodles to the skillet, tossing everything together until the noodles are well coated in the creamy sauce. Cook for an additional 2 minutes on low heat to ensure everything is heated through.