In a large pot, bring salted water to a rolling boil over high heat. Add the egg noodles and cook for 7–9 minutes until al dente, then drain and set aside.

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the diced onion and sauté for 2–4 minutes until translucent.

Stir in the chopped chicken breasts, seasoning with chicken bouillon, paprika, salt, and pepper. Cook for 5–7 minutes until browned and cooked through.

Pour in the frozen vegetables and cook for about 5 minutes until thawed and tender.

Add minced garlic, sauté for 30-45 seconds until fragrant.

Mix in the condensed soup and milk, simmer for 3–5 minutes until thickened.

Fold in the cooked egg noodles, stirring carefully to combine.

Remove from heat and let sit for a minute before serving. Garnish with fresh herbs if desired.