Start by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook for about 7-9 minutes, or until al dente. Drain and set aside.

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

Add the chicken chunks to the skillet with the onion. Season with bouillon granules, paprika, salt, and pepper. Cook for 5-7 minutes until chicken is almost cooked through.

Incorporate the frozen mixed vegetables into the skillet, cooking for an additional 5 minutes until heated through.

Stir in minced garlic and cook for 30-45 seconds until fragrant, avoiding burning the garlic.

Reduce heat to low and add the condensed soups and milk to the skillet. Stir well and let simmer for 3-5 minutes.

Finally, stir in the drained egg noodles until fully coated and heated through. Serve hot, garnished with fresh parsley if desired.