Bring water to a boil in a large pot and stir in (beef and chicken) bouillon cubes until dissolved.

In a small bowl, whisk together flour, garlic and onion powders, black pepper and sage until combined.

Melt butter in a large saucepan over medium heat, then whisk in flour mixture and cook for 1-2 minutes, or until roux is thickened and golden in color.

While whisking continuously, gradually pour in bouillon water mixture into roux, then raise heat to medium-high, cooking until desired thickness is reached.

Gravy is ready when its creamy and pourable. Enjoy!