Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add 12 oz of egg noodles and cook according to package instructions, usually around 6-8 minutes.

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

Add the chicken chunks to the skillet, seasoning them with 1 tablespoon of chicken bouillon granules, ½ teaspoon of paprika, salt, and black pepper to taste. Cook the chicken for about 6-7 minutes until no longer pink.

Stir in the 12 oz of frozen assorted vegetables, mixing evenly with the chicken. Cook for an additional 5 minutes until the veggies are heated and tender.

Add the finely chopped garlic to the skillet and sauté for 30-45 seconds or until fragrant.

Pour in the condensed cream of mushroom soup, condensed cream of chicken soup, and ½ cup of milk, stirring well. Lower the heat to medium-low and let simmer for about 3-5 minutes until it thickens.

Fold in the cooked egg noodles, stirring gently until fully coated in the creamy sauce.

Remove the skillet from heat and serve your warm Chicken Pot Pie Pasta hot.