Creamy Chicken Casserole

4 c. uncooked egg noodles
1 lb. chicken breast cooked and cubed
16 oz. pkg. frozen mixed vegetables
2 c. milk
2 cans cream of chicken soup, undiluted
2 cans cream of celery soup, undiluted
1 small onion diced
1 1/2 c. shredded cheese
salt and pepper to taste

Cook noodles. In large mixing bowl combine remaining ingredients. Drain noodles and add to soup mixture, combine well. Transfer mixture to large baking dish, bake at 350* for 30 minutes