Boil a large pot of salted water over high heat. Add egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside.

In a deep skillet, melt butter over medium-high heat. Sauté diced onion for 2-4 minutes until soft and translucent.

Add chicken pieces to the skillet, seasoning with chicken bouillon, paprika, salt, and pepper. Cook for 5-7 minutes until chicken is cooked through.

Incorporate frozen vegetables into the skillet and cook for 5 minutes, allowing them to thaw and heat through.

Stir minced garlic into the skillet for 30-45 seconds until aromatic.

Lower heat and mix in cream of chicken soup, cream of mushroom soup, and milk. Simmer for 3-5 minutes until heated through and slightly thickened.

Add the drained egg noodles back into the skillet and fold into the creamy mixture. Cook for an additional 2-3 minutes before serving.