In a small pan on medium heat mix the 3 cups of water with the chicken and beef bouillon. Keep stirring until its all dissolved. Don't let it come to a boil. Add the sage, thyme and pepper; mix well and set this aside.
In another pan melt the butter on low heat. When its all melted add the flour and gravy mix. Keep stirring till it looks like a paste and all flour is dissolved.
Next add the bouillon mixture into the paste, stir until all the paste has dissolved and you have a gravy consistency. If you like your gravy a bit thinner, you can add water to thin it out.