You need a commercial size kitchen, about 25 server/cleanup volunteers and about 5 cooks. They all need to read the food safety article. You can have volunteers bring in desserts and possibly salads and breads/rolls. You want to keep the hot foods under your control/ supervision.

Beef and noodles can be done as a casserole and baked, the easiest, or the noodles made separately and help with the beef ladled over.