Ingredients
8-1/4 pounds wide egg noodles
8-1/3 cups frozen green peas
50 skinless, boneless chicken breast halves
16-1/2 (10.75 ounce) cans condensed cream of mushroom soup
5-1/2 cups milk
4 cups and 2 tablespoons mozzarella cheese

Directions
1 In a large pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
2 Meanwhile, boil the chicken in a saucepan(or 2) until cooked completely. Drain chicken and cut into bit size pieces.
3 In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
4 To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted. 5 Serve warm.

This will require proffesional equpment, may use as many pots as you need.