Boil egg noodles in a large pot according to the package directions. Drain and set aside.

In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook for 2–3 minutes, until softened and fragrant.

Add the diced chicken breast to the skillet. Sprinkle with chicken bouillon, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.

Stir in the frozen mixed vegetables and cook for about 5 minutes. Add the minced garlic and sauté for another 30 seconds.

Lower the heat to medium. Pour in both cans of soup and the milk, mixing until everything is creamy and well combined. Simmer until heated through.

Add the cooked egg noodles to the skillet, stirring everything together until the noodles are well coated and everything is creamy.

Spoon the creamy chicken pot pie pasta into bowls and enjoy warm!