Bring a large pot of salted water to a rolling boil over high heat. Add egg noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

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

Add bite-sized chicken breast chunks, chicken bouillon granules, paprika, salt, and pepper. Cook for 5-7 minutes until browned.

Mix in frozen mixed vegetables and cook for an additional 5 minutes until heated through.

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

Pour in condensed cream of chicken soup and milk, stirring to combine. Reduce heat and let thicken for 2-3 minutes.

Add drained egg noodles, stirring to coat with sauce, and cook for another 2-3 minutes.

Remove from heat and let sit for a couple of minutes before serving.