38 pounds beef cut in 1 inch cubes, you can use less expensive cuts of beef 

75 bay leaves   

4 ½ teaspoons dried thyme

4 ¾ cups unsalted butter                                               

3 Tablespoons pepper   

37 onions, sliced                                                           

75 cups frozen peas

19 pounds sliced mushrooms                                          

2 1/3 cups cornstarch

37 cups beef stock, low sodium                                      

150 cups egg noodles

Directions:

Cook beef until seared and browned on all sides, about 5 minutes.  Transfer beef to a plate.

Melt butter over medium heat and sauté onion until softened, 5 minutes. 

Add mushrooms and sauté another 5 minutes.

Add beef to onion and mushrooms and pour beef stock over meat; season with bay leaves, thyme and pepper.  Bring to a boil, reduce heat to low, cover, and simmer until beef is tender, 60 minutes.

Stir peas and cornstarch into beef mixture; cook uncovered until liquid thickens, about 10 minutes.

Cook noodles; drain and serve with beef mixture over noodles.

Calories:  452            

Sodium:   347 mg

Notes:  You could substitute ground beef, just make sure to drain the fat off the beef once it is browned.