Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the egg noodles and cook according to package instructions until just al dente, typically about 6-8 minutes. Drain the noodles well, tossing them lightly with a bit of olive oil to prevent sticking, then set aside.

In a deep skillet or large saucepan, melt 2 tablespoons of butter over medium-high heat. Add the diced yellow onion and cook for 2-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add the boneless, skinless chicken breasts cut into bite-sized pieces to the skillet. Season with salt, black pepper, chicken bouillon, and paprika, stirring to coat thoroughly. Cook for about 5-7 minutes or until the chicken is browned and nearly cooked through.

Toss in the frozen vegetables, stirring to mix well with the chicken. Cook for another 5 minutes until heated through and tender.

Stir in minced garlic and cook for 30-45 seconds until fragrant. Be careful not to burn the garlic; it should just be lightly golden.

Reduce heat to low and add both cans of cream of mushroom and cream of chicken soup along with the milk. Stir gently to combine and allow to simmer for about 5 minutes until thickened.

Add the drained egg noodles to the skillet, gently folding them into the creamy chicken and vegetable mixture until fully coated and heated through.