Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium-high heat. Add diced onion and cook for 2–4 minutes until softened.
Add chicken chunks to the skillet. Season with bouillon, paprika, salt, and pepper. Stir and cook until nearly cooked through.
Stir in frozen vegetables and cook for about 5 minutes until tender and heated through.
Stir in chopped garlic and cook for 30–45 seconds until fragrant.
Add condensed soups and milk. Stir to combine, reduce heat to low, and let simmer until slightly thickened.
Add drained egg noodles to the skillet. Stir gently until noodles are fully coated in sauce.
Remove from heat and serve hot. Garnish with fresh parsley or cracked black pepper if desired.
