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In a sauce pot over low heat, add your 2 and ½ cups of water, your chicken cube and your beef cube. Bring that to a slow boil. Set that aside so that the cubes will melt.
To make a roux, take four tablespoons of butter and 4 tablespoons of flour, and melt that all together until it forms a nice sandy paste.
Add the liquid mixture into the roux. If there is any cube that's not completely melted, go ahead and put it into your sauce.
While that is thickening, add in your onion powder (about a teaspoon), a teaspoon of black pepper and about a teaspoon of salt. Stir this all together.
Your gravy is ready when it coats the back of your spatula.