Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to the package instructions until just al dente. Drain and set aside until ready to use.

In a large skillet over medium-high heat, melt 2 tbsp butter. Add the diced 1/2 yellow onion and sauté for 2-4 minutes until it begins to soften. Add 3 boneless, skinless chicken breasts, cut into chunks. Season with 1 tbsp chicken bouillon granules, 1/2 tsp paprika, salt, and black pepper. Stir well to coat the chicken with the seasonings.

When the chicken is almost cooked through, add 12 oz frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add 1 tbsp finely chopped garlic and continue to stir and cook for 30-45 seconds until fragrant.

Add 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, and 1/2 cup milk to the skillet with the chicken and vegetables. Stir until fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.

Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!