Begin by bringing a large pot of salted water to a rolling boil. Add egg noodles and cook according to package instructions until al dente, about 7-10 minutes. Drain the noodles and set aside.

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

Add diced chicken breasts to skillet. Season with chicken bouillon granules, paprika, salt, and pepper. Cook for about 5-7 minutes until golden brown.

Incorporate mixed vegetables, stirring well. Continue cooking for another 5 minutes until the vegetables are heated through.

Add minced garlic and stir for about 30-45 seconds until fragrant, being careful not to burn it.

Pour in the condensed soups and 1 cup of milk. Stir until well combined. Reduce heat and simmer for about 5 minutes.

Add drained egg noodles back into the skillet, folding gently until coated. Cook for an additional 1-2 minutes.

Serve immediately, garnishing with fresh parsley if desired.