01 -
Boil egg noodles in a large pot according to the package directions. Drain and set aside.
02 -
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.
03 -
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.
04 -
Stir in the frozen mixed vegetables and cook for about 5 minutes. Add the minced garlic and sauté for another 30 seconds.
05 -
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.
06 -
Add the cooked egg noodles to the skillet, stirring everything together until the noodles are well coated and everything is creamy.
07 -
Spoon the creamy chicken pot pie pasta into bowls and enjoy warm!