Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the egg noodles and cook them until al dente, about 6-7 minutes. Drain the pasta and set it aside.

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

Add chunked boneless, skinless chicken breast or thighs to the skillet with the sautéed onion. Season with chicken bouillon, paprika, salt, and pepper. Cook for about 6-7 minutes until nearly cooked through.

Stir in frozen assorted vegetables and cook for an additional 5 minutes until tender.

Add minced garlic and sauté for about 30-45 seconds until fragrant.

Mix in condensed cream of chicken soup, cream of mushroom soup, and milk or chicken broth. Stir well and simmer for 3-5 minutes until heated through.

Gently fold the drained egg noodles into the skillet, ensuring everything is well coated. Cook for an additional 2-3 minutes. Serve hot.