Begin by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside, but save a cup of the pasta water for later.
In the same pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Next, stir in the diced chicken breast and cook until browned and cooked through, about 6-8 minutes.
Once the chicken is cooked, sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to coat the chicken and onion with the seasonings, allowing the flavors to meld for a minute.
Add the frozen mixed vegetables to the pot and stir until they are heated through, about 3-5 minutes.
Pour in the two cans of cream of chicken soup and 1 cup of whole milk. Stir until everything is well combined and the sauce is smooth. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Add the cooked egg noodles to the pot and gently toss everything together until the noodles are fully coated in the creamy sauce. Season with salt and pepper to taste, and let it simmer for an additional 2-3 minutes to heat everything through.
Serve the Chicken Pot Pie Pasta hot, garnished with a sprinkle of fresh herbs if you like. This dish is best enjoyed fresh but is just as delightful when reheated.
