Start by bringing a large pot of salted water to a boil over high heat. Add the egg noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and set aside.

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

Add the diced chicken breasts to the skillet, seasoning with bouillon, paprika, salt, and pepper. Cook for about 5-7 minutes until the chicken is cooked through.

Mix in the frozen vegetables and cook for about 5 minutes until tender and heated through.

Stir in minced garlic and cook for another 30-45 seconds until fragrant.

Reduce heat to low, add the creams and milk, and stir for about 3-5 minutes until the sauce thickens.

Add the cooked egg noodles to the skillet, mixing until well-coated. Heat for 1-2 minutes then serve hot.