Cut chicken into 1-inch pieces. In a large skillet combine the chicken pieces and onion. Cover and cook on low-heat until the chicken is no longer pink and the juices are clear.
In a medium bowl stir together the soup, water, herbs, garlic, and mushrooms. Pour over chicken and onion and cook on a very low heat. Cook for 20 to thirty minutes stirring occasionally. Add the sweet peppers the last 5 minutes to allow the peppers to retain a little crunch.
Cook noodles or pasta according to package directions. Drain. Just before serving, stir sour cream into the skilet and cook an additional 5 minutes. (to make sure the sauce is hot enough)..
Spoon stroganoff mixture over hot cooked noodles to serve. If desired, sprinkle with black pepper, and parsley for garnish..