Brown the hambuger in a deep skillet until it is all separated. Add the celery and onion. Cook over low heat until the onion is transparent and glazed. Meanwhile, place the rice in two cups water and cook for 15 minutes, or until fluffy and tender. Rinse the rice in warm water, drain and add to the hamburger mixture. Stir in the mushroom soup and celery soup. Add the milk. Mix all very thoroughly. Put into a greased 1 1/2 quart casserole; sprinkle the chow mein noodles over top. Place in a 350 oven for 30 minutes.
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