Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente (about 6-8 minutes). Drain and set aside.

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

Add bite-sized chunks of chicken, season with bouillon granules, paprika, salt, and pepper. Cook for 6-7 minutes until chicken is no longer pink.

Stir in the frozen assorted vegetables and cook for an additional 5 minutes until heated through.

Add minced garlic and sauté for 30-45 seconds until fragrant, careful not to burn.

Reduce heat to low, stir in the cream of chicken soup, cream of mushroom soup, and 1 cup of milk. Heat through for 3-5 minutes.

Gently fold in the drained egg noodles into the skillet with the creamy sauce and cook for another 1-2 minutes.

Remove from heat, garnish with fresh herbs if desired, and serve hot.