Bring a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook according to the package instructions until al dente, approximately 7-9 minutes.

Once done, drain the noodles in a colander and set them aside.

In a large skillet or Dutch oven over medium-high heat, melt 2 tablespoons of butter until bubbly.

Add the diced onion and sauté for 2-4 minutes, stirring occasionally, until they become translucent and fragrant.

Stir in the chopped chicken breast, along with chicken bouillon, paprika, salt, and ground black pepper. Cook for 5-7 minutes, stirring often, until the chicken is browned all over and cooked through.

Add 2 cups of frozen assorted vegetables to the skillet and stir well to combine. Cook for about 5 minutes, or until the vegetables are thawed and tender.

Toss in 2 minced garlic cloves and stir for an additional 30-45 seconds until the garlic is fragrant.

Pour in the can of condensed cream of chicken soup and 1 cup of milk, stirring to blend the ingredients well.

Allow the mixture to simmer on medium heat for 3-5 minutes, or until the sauce thickens slightly.

Add the cooked egg noodles into the skillet, carefully folding them into the sauce mixture.

Remove the skillet from the heat and dish out the Chicken Pot Pie Pasta onto plates. Garnish with freshly chopped herbs if desired.