A tip brought to you care of podcasts from The Brewing Network.  Jamil Zainasheff, winner of the Ninkasi Award, puts on a great bi-weekly show that you can find at http://www.thebrewingnetwork.com/jamil.php. 

When brewing extract brews with the rich, malty, Munich grains, normal steeping will not work to free up the sugars and flavors.  You'll end up with a lot of starch in your beer.  Instead, you need to make a very mini-mash (which will resemble steeping, but with less water).  Get a good porridge-like consistency and hold that at 150-155F for 30 minutes to allow conversion.  You can then put the mash in a strainer and rinse hot water (170F) over it to get a good extraction.  This will let you have a less cloudy beer with more of that great Munich flavor that you are looking for.