Brown the ground beef in 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 2 cups of 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, salt and pepper. Mix all very thoroughly. Put into greased 1 1/2 quart cassrole; sprinkle the chow mein noodles over the top. Place in a 350 oven for 30 minutes. Serve with soy sauce if desired.