Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook them until al dente, usually around 7 to 9 minutes. Once done, drain the noodles in a colander and set them aside.

In a large skillet or Dutch oven over medium heat, melt 2 tablespoons of butter until bubbly. Add the diced onions and sauté for 2 to 4 minutes until they become translucent.

Stir in the chopped chicken breasts, along with chicken bouillon granules, paprika, salt, and ground black pepper. Cook for about 5 to 7 minutes until browned and cooked through.

Add the frozen assorted vegetables into the skillet, stirring thoroughly. Cook for an additional 5 minutes until the vegetables are tender.

Make a space in the center of the skillet and add minced garlic. Sauté for 30 to 45 seconds until fragrant.

Pour in the condensed cream of chicken soup and milk, then stir well. Allow to simmer for 3 to 5 minutes until the sauce thickens slightly.

Gently fold the cooked egg noodles into the creamy mixture, ensuring they are well-coated. Stir for about 1-2 minutes to heat through.

Remove from heat and serve immediately, garnishing with freshly chopped herbs if desired.