Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes.
Sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to combine with the onions. Add the frozen mixed vegetables and cook until they begin to soften, about 5 minutes.
Pour in the two cans of cream of chicken soup and the whole milk. Stir everything together, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly.
Return the cooked chicken to the skillet and stir to combine. Add the drained egg noodles and toss until every noodle is coated in that rich, creamy sauce.
Season with salt and pepper to taste. Give it one last stir and remove from heat.
Serve your Chicken Pot Pie Pasta hot and fresh, perhaps with a sprinkle of fresh parsley or shredded cheese for an extra cozy touch.
