There are a few different "efficiencies" related to brewing. The software has all the extract efficiencies set (Edit: this should be "extract potential"). For DME I'm thinking that's somewhere in the 70s (I'd have to look it up) and would depend on the type (Pilsen Light, Light, Amber, Munich, etc) - on the other hand, simple sugars like corn sugar and cane sugar have an extract efficiency (edit: extract potential) of around 97%. BUT like I said, that's the beauty of software; all of those extract efficiencies (edit: extract potentials) are built into the calculations.
All you have to worry about is your brewhouse efficiency. That's a measurement of how much of the available sugar content in the grain that YOU can get out of the grain by mashing. And THAT's the measurement you need to enter into the "efficiency" field in your software. All-grain homebrewers seem to run anywhere from 70-85% brewhouse efficiency. For an all-grain recipe it's really important to know approx what efficiency you're going to get, or you'll either under- or over-shoot your anticipated OG maybe by a lot. BUT when you're doing a partial mash the grain is typically only a small portion of the expected total sugar extract, in comparison to how much the extract will be contributing. In your case, with 1 lb Crystal and 1 lb Munich (I assume that's what Bonlander is - I had to look it up), compared to 9 lbs DME (?) they'll only be a really small portion of the total sugars; therefore, the brewhouse efficiency you put into the software will not matter all that much.
Since you're doing a partial mash, and probably don't have a great set-up to rinse the grains after they're mashed, I figured you'd get maybe 60% of what you could possibly get out of the grains.
When you're doing the partial mash (and BTW that's what you need to do, since the Munich needs to be mashed not just steeped - the Crystal on the other hand could just be steeped to dissolve the sugars), just make sure you follow partial mash directions. Use around 1.5 to 2 qt water per lb of grain (so 3 to 4 qts for your 2 lbs of grain), and follow the temperature guidelines. The temps are really important when you're mashing.