In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 2-3 minutes, whisking constantly, until the mixture turns a light golden brown.
Slowly add the chicken broth and beef broth to the roux, whisking continuously to avoid lumps.
Add the onion powder, garlic powder, black pepper, and a pinch of salt. Stir until well combined.
Bring the gravy to a simmer, whisking occasionally, and cook for 5-7 minutes until thickened to your desired consistency.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot over mashed potatoes, fried chicken, or your favorite comfort foods.
