Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until just al dente, about 8-10 minutes for wide noodles. Before draining, reserve 1 cup of pasta water, then drain well and set aside.

While pasta cooks, melt butter in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until translucent and softened.

Add chicken chunks to the skillet and season with bouillon granules, paprika, salt, and pepper. Stir well to coat chicken evenly with seasonings.

Cook chicken for 5-6 minutes, stirring occasionally, until no longer pink in the center. Add frozen vegetables and cook for another 3-4 minutes until heated through but still slightly crisp.

Stir in chopped garlic and cook for 30-45 seconds until fragrant but not browned.

Reduce heat to medium-low. Pour in both condensed soups and milk, stirring until completely smooth and combined. Let sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. If too thick, add reserved pasta water a tablespoon at a time.

Add drained noodles to the creamy chicken mixture and toss everything together until pasta is completely coated in sauce. Remove from heat and let sit for 2 minutes before serving hot.