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

Melt butter in a large skillet over medium-high heat. Sauté the diced onion for 2-4 minutes until translucent.

Add the diced chicken, chicken bouillon granules, paprika, salt, and black pepper to the skillet. Cook for 6-7 minutes until the chicken is cooked through.

Stir in frozen vegetables and cook for another 5 minutes, until heated through.

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

Mix in both soups and milk, simmering gently for 5 minutes until thickened.

Gently fold in the drained egg noodles, tossing to combine and heat through for 2 minutes.

Serve hot, optionally with warm biscuits or a side salad.