In a large pot, melt 2 tablespoons of butter over medium heat until it bubbles gently. Add 1 finely chopped onion and 2 minced garlic cloves, stirring frequently for about 3–4 minutes until the onion turns translucent and fragrant.

Stir in 2 cups of diced cooked chicken, seasoning lightly with salt, pepper, and any preferred spices. Cook for about 5–6 minutes, allowing the chicken to brown slightly.

Pour in 2 cups of frozen mixed vegetables, stirring to combine. Cook for about 5 minutes until they are tender.

Mix in one can each of cream of mushroom soup and cream of chicken soup, along with 1 cup of milk and 1 tablespoon of chicken bouillon granules. Stir gently and let it simmer on low heat for about 5 minutes.

Bring a separate pot of salted water to a boil and cook 12 ounces of egg noodles according to package instructions, typically around 7–9 minutes for al dente. Drain well.

Add the drained noodles directly to the creamy chicken and vegetable sauce in the large pot. Toss everything together for about 1–2 minutes until fully coated.

Serve your pasta warm in bowls, garnished with fresh parsley or a sprinkle of Parmesan cheese, if desired.