Bring a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook according to package instructions until al dente, usually about 7–9 minutes. Once cooked, drain the noodles, reserving a bit of the pasta water to help with the sauce later. Set the drained noodles aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add in the diced onions and sauté for 2–4 minutes until they are softened and translucent.

Add the chunks of chicken breast to the skillet with the softened onions. Season generously with chicken bouillon granules, paprika, salt, and ground black pepper. Cook for 5–7 minutes until the chicken is nearly cooked through and lightly browned.

Stir in your frozen mixed vegetables, ensuring they are evenly distributed. Cook for an additional 5 minutes or until the vegetables are heated through and tender.

Add minced garlic to the skillet and sauté for about 30–45 seconds until fragrant.

Reduce the heat to low and add the condensed cream of chicken soup and cream of mushroom soup to the skillet. Pour in the milk and stir thoroughly until well combined and creamy. Let simmer for 3–5 minutes until sauce thickens.

Carefully fold in the drained egg noodles, making sure they are well coated with the creamy sauce. Stir gently until the noodles are fully incorporated and heated through.

Once everything is heated and well-mixed, remove the skillet from heat. Serve the Chicken Pot Pie Pasta hot, alongside crusty bread or a fresh salad if desired.